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 ± 0.01^bcAB	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.