Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil
Table 5
Changes in sensorial properties of SC and SC + ZMEO coated meat samples during 15 days of storage at refrigerated temperaturesa.
Storage days at 4°C
1
5
10
15
Color
SC
8.8 ± 0.42Aa
6 ± 0.82Bb
4.6 ± 0.84Cb
1.5 ± 0.71Dc
SC + 0.5% ZMEO
8.9 ± 0.32Aa
7.9 ± 0.74Aab
5.9 ± 0.99Bab
3.2 ± 0.42Cb
SC + 1% ZMEO
8.8 ± 0.42Aa
8.7 ± 0.48Aa
7.6 ± 0.70AB
5.9 ± 0.99Ba
SC + 1.5% ZMEO
8.7 ± 0.48Aa
8.7 ± 0.48Aa
7.6 ± 0.70ABaa
6.6 ± 0.70Ba
Odor
SC
9 ± 0.00Aa
6.9 ± 0.52Bab
3.1 ± 0.74Cb
1.5 ± 0.71Dc
SC + 0.5% ZMEO
8.9 ± 0.32Aa
7.9 ± 0.74Aa
4.6 ± 0.84Bab
3.2 ± 0.42Bb
SC + 1% ZMEO
8.6 ± 0.52Aa
8.2 ± 0.63Aa
5.9 ± 0.99Ba
6.7 ± 0.67Ba
SC + 1.5% ZMEO
6.9 ± 0.52Ab
6 ± 0.82Ab
5.9 ± 0.99Aa
6.1 ± 0.57Aa
Texture
SC
8.8 ± 0.42Aa
6.6 ± 0.70Bb
4.6 ± 0.84Cb
3.6 ± 0.57Cc
SC + 0.5% ZMEO
8.8 ± 0.42Aa
7.6 ± 0.70ABab
5.9 ± 0.99BCb
4.5 ± 0.85Cbc
SC + 1% ZMEO
8.7 ± 0.48Aa
8.2 ± 0.63ABa
6.6 ± 0.70Bb
5.9 ± 0.99Bab
SC + 1.5% ZMEO
8.8 ± 0.42Aa
8.8 ± 0.42Aa
8.2 ± 0.63ABa
7.6 ± 0.70Ba
Overall
SC
8.8 ± 0.42Aa
6 ± 0.82Bb
4.6 ± 0.84Cb
3.2 ± 0.42Cb
SC + 0.5% ZMEO
8.9 ± 0.32Aa
7.6 ± 0.70ABab
5.9 ± 0.99BCab
4.4 ± 0.97Cab
SC + 1% ZMEO
8.8 ± 0.42Aa
8.2 ± 0.63ABa
6.4 ± 0.70Ca
5.9 ± 0.99Ca
SC + 1.5% ZMEO
7.9 ± 0.74Aa
7.6 ± 0.70ABab
7.6 ± 0.70ABa
6.2 ± 0.63Ba
SC, sodium caseinate; ZMEO, Zataria multiflora essential oil. Data represent the mean value of three replicates ± SD. Means within each row with different uppercase letters are significantly different (), and means within each column with different lowercase letters are significantly different ().