Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets

Table 2

Average of parameters of texture profile analysis for chicken fillet samples in different groups during storage period at 1 ± 4°C (n = 3).

Parameter	Group	Days
		0	3	6
Hardness (g)	Control	1303 ± 110.30 ^aA	601 ± 0.7 ^aB	248 ± 36.06 ^aC
	RY	1303 ± 110.30 ^aA	1100.25 ± 31.46 ^bAB	552.5 ± 359.92 ^abB
	PY	1303 ± 110.30 ^aA	548.75 ± 138.94 ^aB	1033 ± 204.85 ^bA
Cohesiveness	Control	0.34 ± 0.12 ^aA	0.53 ± 0.25 ^aA	0.37 ± 0.09 ^aA
	RY	0.34 ± 0.12 ^aA	0.31 ± 0.02 ^aA	0.33 ± 0.19 ^aA
	PY	0.34 ± 0.12 ^aA	0.41 ± 0.13 ^aA	0.32 ± 0.02 ^aA
Springiness (mm)	Control	8.04 ± 1.32 ^aA	10.19 ± 4 ^aA	4.88 ± 1.56 ^aA
	RY	8.04 ± 1.32 ^aA	7.47 ± 0.9 ^aA	6.02 ± 2.36 ^aA
	PY	8.04 ± 1.32 ^aA	8.48 ± 2.38 ^aA	7.89 ± 1.28 ^aA
Gumminess (g)	Control	431.45 ± 126.92 ^aA	317 ± 153.44 ^aA	94.54 ± 36.7 ^aA
	RY	431.45 ± 126.92 ^aA	350 ± 11.31 ^aAB	156.6 ± 81.13 ^aB
	PY	431.45 ± 126.92 ^aA	218.25 ± 14.91 ^aA	337.8 ± 82.38 ^bA
Chewiness (mJ)	Control	32.22 ± 4.42 ^aA	34.71 ± 27.81 ^aA	4.81 ± 3.21 ^aA
	RY	32.22 ± 4.42 ^aA	25.63 ± 2.27 ^aAB	10.40 ± 9.34 ^abB
	PY	32.22 ± 4.42 ^aA	17.98 ± 3.85 ^aA	26.23 ± 7.64 ^bA

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.