Enterocin BacFL31 from a Safety Enterococcus faecium FL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage
Table 3
Effect of BacFL31 and APOE and their combination on color, texture, odor, and overall acceptability of ground beef meat during storage at 4°C.
Days of storage at 4°C
0
3
7
10
14
Color
T0
7.18 ± 0.24
5.68 ± 0.14
3.43 ± 0.31
2.92 ± 0.10
2.71± 0.14
T1
6.43 ± 0.17
6.23 ± 0.16
5.18 ± 0.15
5.11 ± 0.21
4. 91± 0.23
T2
6.91 ± 0.44
6.81 ± 0.33
6.11 ± 0.09
5.75 ± 0.32
5.19 ± 0.25
T3
6.51 ± 0.23
6.35 ± 0.21
5.93 ± 0.12
5.5 5± 0.29
5.0 6± 0.23
T4
6.71 ± 0.22
6.31 ± 0.25
6.11 ± 0.12
5.79 ± 0.13
5.29 ± 0.14
Texture
T0
7.06 ± 0.17
5.13 ± 0.27
3.63 ± 0.12
3.41 ± 0.15
2.1 ± 0.15
T1
6.81 ± 0.42
6.62 ± 0.55
5.44 ± 0.33
5.14 ± 0.22
4.51± 0.20
T2
6.55 ± 0.12
6.25 ± 0.14
6.00 ± 0.12
5.19 ± 0.22
4.81± 0.25
T3
6.56 ± 0.14
6.06 ± 0.13
5.44 ± 0.12
5.09 ± 0.25
4.73 ± 0.11
T4
6.88 ± 0.13
6.18 ± 0.15
5.81 ± 0.34
5.13 ± 0.21
5.03 ± 0.23
Odor
T0
7.06 ± 0.18
4.55 ± 0.15
3.25 ± 0.16
2.12 ± 0.11
2.03 ± 0.13
T1
6.73 ± 0.10
6.12 ± 0.10
5.17 ± 0.17
3.88 ± 0.39
3.31 ± 0.29
T2
6.63 ± 0.15
5.93 ± 0.16
5.24 ± 0.13
4.23 ± 0.29
3.66 ± 0.17
T3
6.78 ± 0.11
5.64 ± 1.24
5.30 ± 0.11
5.10 ± 0.10
5.01± 0.12
T4
6.81 ± 0.17
5.80 ± 0.27
5.29 ± 0.13
5.22 ± 0.21
5.0 7± 0.15
Overall acceptability
T0
6.93 ± 0.13
4.87 ± 0.18
4.15 ± 0.14
3.9 ± 0.42
2.93 ± 0.32
T1
6.75 ± 0.29
6.2 5± 0.18
5.53 ± 0.12
5.31± 0.10
3.88 ± 0.10
T2
6.77 ± 0.05
6.0 6 ± 0.04
5.31± 0.13
5.04 ± 0.16
4.77 ± 0.26
T3
6.52 ± 0.19
5.93 ± 0.11
5.33 ± 0.17
5.14 ± 0.02
4.80 ± 1.12
T4
6.96 ± 0.24
6.27 ± 0.20
5.92 ± 1.11
5.12 ± 0.27
4.85 ± 0.23
±: standard deviation of three replicates. Values with different letter (a - c) within a row of the same storage day of each treatment are significantly different (P < 0.05). Values with a different letter (A - E) within a column of the same treatment are significantly different (P < 0.05) by using Tukey’s post-hoc test.
