ANÁLISE ESTATÍSTICA

Os dados obtidos na otimização do processo de hidrolise da mistura de cristas e barbelas de frango (1:1 p/p) foram avaliados por análise de variância (ANOVA) utilizando-se o software Statistica versão 5.0 (STATSOFT, 2004), onde, a partir deste, foram estimados os efeitos das variáveis estudadas e determinados os coeficientes do modelo para a resposta experimental, utilizando um nível de significância de 5% (p ≤ 0,05).

Os resultados (perfil de hidrofobicidade, perfil de aminoácidos totais e livres, capacidade quelante ao mineral ferro e das atividades antioxidantes) dos hidrolisados proteico da mistura de crista e barbela de frango (1:1 p/p), de maior e menor grau de hidrólise foram avaliados por análise de variância (ANOVA) utilizando-se o software Statistical Analysis System versão 11.0 (SAS, 2014), baseada níveis de significância de 1% e 5%.

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