Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast
Table 3
Effect of thyme and rosemary EOs on physicochemical properties of vacuum-packaged chicken breast samples during refrigeration (mean ± SD).
Days
Physicochemical properties
Samples
0
3
6
9
12
pH
C1
5.82 ± 0.01Aa
5.75 ± 0.01Ab
5.70 ± 0.02Ac
5.57 ± 0.02Bd
5.57 ± 0.01Bd
C2
5.75 ± 0.02Ba
5.62 ± 0.01Cb
5.46 ± 0.01Cd
5.41 ± 0.01Ce
5.58 ± 0.01Bc
T1
5.73 ± 0.01Ca
5.69 ± 0.00Bb
5.62 ± 0.02Bc
5.58 ± 0.02Bd
5.73 ± 0.03Aa
T2
5.76 ± 0.03Ba
5.70 ± 0.01Bc
5.70 ± 0.02Ac
5.65 ± 0.02Ad
5.74 ± 0.03Ab
R1
5.75 ± 0.02Ba
5.61 ± 0.02Cb
5.47 ± 0.01Cc
5.36 ± 0.01Dc
5.55 ± 0.02Cb
R2
5.82 ± 0.01Aa
5.51 ± 0.01Db
5.43 ± 0.03Dc
5.40 ± 0.01Cc
5.51 ± 0.01Db
TBARs (mg MDA/kg meat)
C1
0.25 ± 0.01Aa
0.21 ± 0.01Ab
0.17 ± 0.01Bc
0.20 ± 0.01Db
0.25 ± 0.01Ca
C2
0.14 ± 0.01Be
0.15 ± 0.00Bd
0.18 ± 0.01Bc
0.22 ± 0.01Cb
0.26 ± 0.02Ca
T1
0.13 ± 0.01Ce
0.14 ± 0.01Cd
0.15 ± 0.01Cc
0.19 ± 0.01Eb
0.22 ± 0.01Da
T2
0.09 ± 0.01Dd
0.09 ± 0.01Dd
0.11 ± 0.01Dc
0.13 ± 0.01Fb
0.14 ± 0.01Ea
R1
0.12 ± 0.01Ce
0.16 ± 0.01Bd
0.20 ± 0.01Ac
0.31 ± 0.00Ab
0.39 ± 0.02Aa
R2
0.13 ± 0.01Ce
0.15 ± 0.01Bd
0.17 ± 0.00Bc
0.26 ± 0.01Bb
0.33 ± 0.01Ba
Color L values
C1
54.16 ± 0.01Be
55.64 ± 0.02Bc
57.19 ± 0.01Ba
56.02 ± 0.06Db
54.62 ± 0.06Cd
C2
51.35 ± 0.02De
53.85 ± 0.03Dd
56.36 ± 0.07Dc
57.52 ± 0.09Cb
58.78 ± 0.16Ba
T1
53.71 ± 0.13Cb
49.95 ± 0.03Fd
46.27 ± 0.09Fe
50.92 ± 0.03Fc
55.54 ± 0.02Ca
T2
61.16 ± 0.02Aa
58.58 ± 0.05Ac
56.14 ± 0.11Ed
58.50 ± 0.06Bc
60.94 ± 0.09Ab
R1
48.51 ± 0.04Fe
52.62 ± 0.04Ec
56.88 ± 0.12Ca
53.60 ± 0.02Eb
50.24 ± 0.01Dd
R2
49.69 ± 0.01Ed
54.60 ± 0.01Cc
59.66 ± 0.13Aa
58.92 ± 0.03Ab
58.86 ± 0.12Bb
Color a values
C1
3.36 ± 0.01De
4.72 ± 0.02Ec
5.98 ± 0.02Aa
4.95 ± 0.02Cb
3.81 ± 0.07Ed
C2
5.26 ± 0.01Ba
5.03 ± 0.02Cb
4.83 ± 0.01Fc
4.81 ± 0.01Dc
4.78 ± 0.02Bd
T1
3.32 ± 0.01De
4.14 ± 0.03Fd
4.98 ± 0.02Ea
4.73 ± 0.02Eb
4.47 ± 0.02Cc
T2
4.11 ± 0.05Ce
4.95 ± 0.03Dc
5.95 ± 0.04Ba
5.21 ± 0.02Bb
4.48 ± 0.01Cd
R1
6.29 ± 0.03Aa
5.91 ± 0.02Bb
5.55 ± 0.02Dc
5.01 ± 0.05Cd
4.34 ± 0.05De
R2
6.30 ± 0.02Aa
6.04 ± 0.02Ab
5.80 ± 0.07Cd
5.64 ± 0.05Ae
5.93 ± 0.01Ac
Color b values
C1
15.06 ± 0.01Aa
13.93 ± 0.03Ac
12.91 ± 0.03Ce
13.64 ± 0.01Ad
14.38 ± 0.04Ab
C2
8.74 ± 0.01Fe
11.82 ± 0.02Ed
14.96 ± 0.02Aa
13.61 ± 0.04Ab
12.19 ± 0.08Cc
T1
11.72 ± 0.07Da
10.33 ± 0.03Fc
8.97 ± 0.04Fe
10.18 ± 0.01Ed
11.42 ± 0.04Db
T2
10.82 ± 0.01Ee
12.40 ± 0.01Dc
13.95 ± 0.05Ba
12.71 ± 0.01Bb
11.40 ± 0.03Dd
R1
13.41 ± 0.07Ba
13.02 ± 0.01Bb
12.51 ± 0.02Dc
12.50 ± 0.02Cc
12.26 ± 0.08Bd
R2
13.21 ± 0.04Ca
12.45 ± 0.02Cb
11.72 ± 0.01Ee
11.96 ± 0.04Dd
12.23 ± 0.04Bc
A–F: mean values with different superscript letters in a column are significantly different (). a–e: mean values with different superscript letters in a row are significantly different (). (C1: air-packaged, C2: VP without EO, T1: VP + 0.1% thyme EO, T2: VP + 0.3% thyme EO, R1: VP + 0.1% rosemary EO, and R2: VP + 0.3% rosemary EO).