Rosemary Extract in Combination with ɛ-Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage

Figures & data

FIGURE 1 Changes in peroxide value (PV); A: thiobarbituric acid (TBA); B: total volatile basic nitrogen (TVB-N); C: and K value; D: of chicken breast muscle treated with RE (ϴ), ɛ-PL (▲), RE plus ɛ-PL (■), and control (×) stored at 4°C for 10 days. Each data point is the mean of three replicates. Vertical bars represent standard deviation of means.

FIGURE 2 Changes in pH A: overall acceptability of sensory; B: and total viable counts (TVC); C: of chicken breast muscle treated with RE (ϴ), ɛ-PL (▲), RE plus ɛ-PL (■), and control (×) stored at 4°C for 10 days. Each data point is the mean of three replicates. Vertical bars represent standard deviation of means.

TABLE 1 Color measurements within each treatment group of the chicken breast muscle during the storage period

Analyze parameters	Days of storage
	0	2	4	6	8	10
L*
RE	58.32 ± 1.08^aA	56.05 ± 0.61^aA	53.70 ± 1.04^bB	50.20 ± 0.82^cAB	48.49 ± 0.54^dcB	47.07 ± 0.86^dAB
ɛ-PL	58.05 ± 1.10^aA	55.50 ± 0.98^abA	53.43 ± 0.59^bB	48.79 ± 1.06^cBC	46.34 ± 1.00^cdC	44.82 ± 1.21^dB
RE plus ɛ-PL	59.56 ± 0.52^aA	56.79 ± 0.71^aA	56.41 ± 0.83^aA	52.74 ± 1.25^bA	50.68 ± 0.57^bA	49.17 ± 1.73^cA
Control	58.71 ± 1.31^aA	55.88 ± 1.20^bA	52.35 ± 0.63^cB	47.29 ± 1.04^dC	45.12 ± 0.82^deC	44.07 ± 0.77^eB
a*
RE	4.10 ± 0.18^abA	4.09 ± 0.14^abA	4.14 ± 0.11^abA	4.02 ± 0.10^bA	4.39 ± 0.11^aA	4.27 ± 0.14^abA
ɛ-PL	4.19 ± 0.07^aA	4.13 ± 0.16^aA	4.17 ± 0.15^aA	4.08 ± 0.20^aA	4.29 ± 0.14^aA	4.37 ± 0.12^aA
RE plus ɛ-PL	4.26 ± 0.16^aA	4.15 ± 0.12^aA	4.27 ± 0.13^aA	4.13 ± 0.16^aA	4.29 ± 0.06^aA	4.23 ± 0.09^aA
Control	4.13 ± 0.17 ^aA	4.12 ± 0.18^aA	4.31 ± 0.19^aA	4.12 ± 0.10^aA	4.46 ± 0.10^aA	4.32 ± 0.11^aA
b*
RE	18.36 ± 1.10^bA	18.80 ± 0.77^abA	19.09 ± 0.92^abA	19.56 ± 0.56^abA	20.94 ±1.70^abA	21.36 ± 1.06^aA
ɛ-PL	18.58 ± 1.22^bA	19.04 ± 0.78^bA	19.75 ± 0.48^abA	20.56 ± 1.18^abA	21.28 ± 1.37^abA	22.69 ± 1.41^aA
RE plus ɛ-PL	18.52 ± 0.94^aA	18.77 ± 0.71^aA	18.77 ± 1.08^aB	19.06 ± 1.01^aA	19.59 ± 0.70^aA	20.43 ± 0.61^aA
Control	18.46 ± 0.86^bA	18.94 ± 0.95^bA	19.88 ± 0.90^bA	20.86 ± 1.13^abA	21.39 ± 1.40^abA	23.36 ± 1.58^aA
Whiteness
RE	54.26 ± 1.01^aA	52.02 ± 0.86^abA	49.75 ± 1.19^bB	46.34 ± 0.57^cAB	44.20 ± 0.42^cdB	42.76 ± 0.76^dAB
ɛ-PL	53.92 ± 0.78^aA	51.42 ± 1.15^abA	49.24 ± 0.68^bB	44.66 ± 1.41^cBC	42.11 ± 1.12^cdC	40.17 ± 1.07^dBC
RE plus ɛ-PL	54.41 ± 0.51^aA	52.70 ± 0.79^aA	52.33 ± 0.48^aA	48.86 ± 0.90^bA	46.76 ± 0.28^bcA	45.05 ± 1.81^cA
Control	54.58 ± 1.29^aA	51.80 ± 1.13^bA	48.09 ± 0.78^cB	43.16 ± 1.0^dC	40.92 ± 0.50^deC	39.23 ± 0.89^eC

^aMean values and standard deviations from three replicates are presented.

^bMeans in same row with different small letters are significantly differently (p < 0.05).

^cMeans in same column with different capital letters are significantly differently (p < 0.05).

TABLE 2 Sensory scheme for evaluating the chicken breast muscle during the storage period

State of muscle	Attributes	Attribute degree
		5	4	3	2	1
Raw meat	Appearance	Very bright	Bright	Slight dull	Dull	Very dull
	Odor	Neutral	Slight smell	Smell	Stale	Spoiled
Cooked meat	Taste	Delicious	No off-flavor	Slight off-flavor	Off-flavor	Strong off-flavor
	Odor	Neutral	Slight smell	Smell	Stale	Spoiled