# Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meathalls during Cold Storage
## 3 Results and Discussion
### Correlation Analysis
In other words, with the decrease in TBARS, the L\({}^{*}\), hardness and aldehyde values of the sample were significantly decreased, while the Df significantly increased, indicating that LNT  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline  & **Times/d** & **0\%** & **0.5\%** & **1\%** & **2\%** & **4\%** \\ \hline \multirow{4}{*}{Aldehydes/\%} & 3 & 35.33 \(\pm\) 1.39 \({}^{\text{a}}\) & 25.40 \(\pm\) 0.74 \({}^{\text{b}}\) & 10.04 \(\pm\) 0.23 \({}^{\text{c}}\) & 3.89 \(\pm\) 0.90 \({}^{\text{cd}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{d}}\) \\  & 7 & 10.26 \(\pm\) 0.76 \({}^{\text{a}}\) & 9.54 \(\pm\) 1.90 \({}^{\text{a}}\) & 4.43 \(\pm\) 1.82 \({}^{\text{b}}\) & 3.10 \(\pm\) 0.64 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) \\  & 12 & 2.32 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.73 \(\pm\) 0.33 \({}^{\text{b}}\) & 0.63 \(\pm\) 0.17 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) \\  & 3 & 27.34 \(\pm\) 3.81 \({}^{\text{c}}\) & 27.60 \(\pm\) 0.59 \({}^{\text{c}}\) & 29.24 \(\pm\) 2.00 \({}^{\text{bc}}\) & 35.70 \(\pm\) 3.41 \({}^{\text{b}}\) & 49.78 \(\pm\) 2.83 \({}^{\text{a}}\) \\ \multirow{4}{*}{hydrocarbons/\%} & 7 & 24.17 \(\pm\) 0.12 \({}^{\text{c}}\) & 25.72 \(\pm\) 0.11 \({}^{\text{b}}\) & 28.68 \(\pm\) 0.66 \({}^{\text{bc}}\) & 30.21 \(\pm\) 3.00 \({}^{\text{b}}\) & 36.32 \(\pm\) 1.64 \({}^{\text{a}}\) \\  & 12 & 28.45 \(\pm\) 2.71 \({}^{\text{b}}\) & 44.30 \(\pm\) 4.91 \({}^{\text{a}}\) & 33.07 \(\pm\) 3.14 \({}^{\text{b}}\) & 28.26 \(\pm\) 1.31 \({}^{\text{b}}\) & 26.60 \(\pm\) 1.03 \({}^{\text{b}}\) \\  & 3 & 0.67 \(\pm\) 0.03 \({}^{\text{c}}\) & 0.68 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.69 \(\pm\) 0.04 \({}^{\text{c}}\) & 0.91 \(\pm\) 0.04 \({}^{\text{b}}\) & 1.14 \(\pm\) 0.05 \({}^{\text{a}}\) \\ \multirow{4}{*}{ketones/\%} & 7 & 0.55 \(\pm\) 0.02 \({}^{\text{bc}}\) & 0.53 \(\pm\) 0.04 \({}^{\text{c}}\) & 0.59 \(\pm\) 0.09 \({}^{\text{bc}}\) & 0.79 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.72 \(\pm\) 0.04 \({}^{\text{ab}}\) \\  & 12 & 0.59 \(\pm\) 0.05 \({}^{\text{b}}\) & 0.89 \(\pm\) 0.19 \({}^{\text{a}}\) & 0.73 \(\pm\) 0.09 \({}^{\text{ab}}\) & 0.71 \(\pm\) 0.02 \({}^{\text{ab}}\) & 0.46 \(\pm\) 0.03 \({}^{\text{b}}\) \\  & 3 & 1.85 \(\pm\) 0.31 \({}^{\text{a}}\) & 1.90 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.80 \(\pm\) 0.22 \({}^{\text{ab}}\) & 1.81 \(\pm\) 0.41 \({}^{\text{ab}}\) & 1.20 \(\pm\) 0.18 \({}^{\text{b}}\) \\ \multirow{4}{*}{alcohols/\%} & 7 & 9.55 \(\pm\) 2.23 \({}^{\text{a}}\) & 10.88 \(\pm\) 1.44 \({}^{\text{a}}\) & 12.11 \(\pm\) 1.88 \({}^{\text{a}}\) & 2.25 \(\pm\) 0.10 \({}^{\text{b}}\) & 1.55 \(\pm\) 0.16 \({}^{\text{b}}\) \\  & 12 & 12.02 \(\pm\) 3.02 \({}^{\text{a}}\) & 10.36 \(\pm\) 3.59 \({}^{\text{a}}\) & 6.79 \(\pm\) 0.98 \({}^{\text{ab}}\) & 1.81 \(\pm\) 0.27 \({}^{\text{b}}\) & 1.80 \(\pm\) 0.06 \({}^{\text{b}}\) \\ \multirow{4}{*}{ethers/\%} & 3 & 34.82 \(\pm\) 3.52 \({}^{\text{d}}\) & 44.01 \(\pm\) 0.79 \({}^{\text{c}}\) & 58.27 \(\pm\) 3.78 \({}^{\text{a}}\) & 56.44 \(\pm\) 4.11 \({}^{\text{ab}}\) & 47.60 \(\pm\) 2.84 \({}^{\text{bc}}\) \\  & 7 & 55.24 \(\pm\) 1.24 \({}^{\text{b}}\) & 54.67 \(\pm\) 4.00 \({}^{\text{b}}\) & 54.04 \(\pm\) 0.40 \({}^{\text{b}}\) & 61.33 \(\pm\) 1.61 \({}^{\text{a}}\) & 61.05 \(\pm\) 1.91 \({}^{\text{a}}\) \\  & 12 & 55.79 \(\pm\) 1.11 \({}^{\text{b}}\) & 43.18 \(\pm\) 3.91 \({}^{\text{c}}\) & 57.71 \(\pm\) 1.15 \({}^{\text{b}}\) & 69.14 \(\pm\) 1.88 \({}^{\text{a}}\) & 70.94 \(\pm\) 1.95 \({}^{\text{a}}\) \\ \multirow{4}{*}{others/\%} & 3 & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.42 \(\pm\) 0.09 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 improved the color, texture, surface structure, flavor and other qualities of the goose meatball samples through inhibiting the fat oxidation during cold storage.