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Table 3 Results of the color and pH determinations in the different treatments and days of conservation

From: Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat

 

T1

T2

T3

Parameters

Day 0

Day 3

Day 6

Day 0

Day 3

Day 6

Day 0

Day 3

Day 6

Color

         

L

49.96 ± 1.99bA

48.42 ± 2.10bA

48.98 ± 2.93bA

49.12 ± 1.64bA

47.97 ± 0.62bA

48.22 ± 2.17bA

55.13 ± 2.09 aA

56.23 ± 1.32 aA

57.10 ± 1.38 aA

a*

3.91 ± 1.11bA

4.41 ± 0.65bA

4.10 ± 0.96bA

4.18 ± 1.12bA

3.95 ± 0.77bA

3.92 ± 0.53bA

5.27 ± 0.55aA

5.73 ± 0.88aA

5.43 ± 0.67aA

b*

5.97 ± 2.79bA

6.07 ± 1.13bA

6.12 ± 1.37bA

5.25 ± 2.17bA

5.67 ± 1.66bA

5.07 ± 1.39bA

9.60 ± 2.51aA

9.82 ± 1.30aA

8.78 ± 1.56aA

pH

5.98 ± 0.12bA

6.05 ± 0.13bA

6.05 ± 0.10bA

6.20 ± 0.18aA

6.19 ± 0.10aA

6.22 ± 0.11aA

5.97 ± 0.15bA

6.04 ± 0.11bA

6.05 ± 0.11bA

  1. T1: unmarinated samples (control); T2: marinated samples with 2.00% NaCl, 1.50% STPP and 0.50% Carrageenan; T3: marinated samples with 2.00% Oil Algae and 1.00% Citric Fiber
  2. Equal lowercase letters in the same row indicate that the means are not significantly different (P < 0.05) for each treatment. while equal uppercase letters in the same row indicate that the means are not significantly different (P < 0.05) between the evaluated times