Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets
Table 1
Average of chemical parameters of chicken fillet samples in different groups during storage period at 1 ± 4°C (n = 3).
Parameter
Group
Days
0
2
6
8
pH
Control
6.15 ± 0.04 aA
6.86 ± 0.02 aB
7.82 ± 0.01 aC
7.92 ± 0.03 aD
RY
6.15 ± 0.04 aA
5.22 ± 0.00 bB
4.86 ± 0.00 bC
4.71 ± 0.00 bD
PY
6.15 ± 0.04 aA
5.09 ± 0.12 bB
5.01 ± 0.01 cB
4.74 ± 0.00 bC
Cooking loss (%)
Control
57 ± 0.03 aA
60 ± 0.02 aA
59 ± 0.04 aA
61 ± 0.04 aA
RY
57 ± 0.03 aA
56 ± 0.00 abAB
50 ± 0.02 b BC
48 ± 0.02 bC
PY
57 ± 0.03 aA
54 ± 0.00 bA
46 ± 0.00 bB
44 ± 0.00 bB
EXW (%)
Control
28 ± 0.02 aA
44 ± 0.01 aB
37 ± 0.04 aAB
34 ± 0.04 aA
RY
28 ± 0.02 aA
42 ± 0.01 aB
61 ± 0.00 bC
52 ± 0.00 aD
PY
28 ± 0.02 aA
38 ± 0.02 aAB
47 ± 0.07 abBC
53 ± 0.00 aC
TBARS (mg MDAeq/kg)
Control
0.22 ± 0.00 aA
0.23 ± 0.00 aAB
0.24 ± 0.00 aAB
0.26 ± 0.02 aB
RY
0.22 ± 0.00 aA
0.23 ± 0.00 abA
0.23 ± 0.00 abA
0.2 ± 0.00 bB
PY
0.22 ± 0.00 aA
0.22 ± 0.00 abA
0.2 ± 0.01bcAB
0.18 ± 0.00 bB
1Significant difference () between data is expressed by different letters. Lowercase letters show significant difference between various treatments in a column, while uppercase letters indicate significant difference in a row among the same treatments during the storage period (nonmarinated samples (Control), regular-yogurt-marinated samples (RY), and probiotic-yogurt-marinated samples (PY)); mean values ± SD.