Journal of Food Quality

Research Article

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 4

Effect of thyme and rosemary EOs on sensory properties’ scores of vacuum-packaged chicken breast samples during refrigeration (mean ± SD).


		Days
Properties	Samples	0	3	6	9	12

Taste	C1	1 ± 0.00^C^b	1 ± 0.00^Db	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	C2	1 ± 0.00^Cb	1 ± 0.00^Db	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	T1	1.43 ± 0.53^Bc	2.29 ± 0.49^Bb	2.71 ± 0.49^Bb	3 ± 0.00^Aa	3 ± 0.00^Aa
	T2	2.86 ± 0.37^Ab	2.86 ± 0.37^Ab	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	R1	1.57 ± 0.53^Bd	2 ± 0.58^Cc	2.57 ± 0.53^Cb	3 ± 0.00^Aa	3 ± 0.00^Aa
	R2	2.71 ± 0.49^Aa	2.71 ± 0.76^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa

Odor	C1	1 ± 0.00^C^b	1 ± 0.00^Eb	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	C2	1 ± 0.00^Cb	1 ± 0.00^Eb	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	T1	1.71 ± 0.49^Bd	2.29 ± 0.49^Cc	2.86 ± 0.37^Bb	3 ± 0.00^Aa	3 ± 0.00^Aa
	T2	2.57 ± 0.53^Ac	2.86 ± 0.37^Ab	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	R1	1.71 ± 0.49^Bd	1.86 ± 0.38^Dc	2.43 ± 0.53^Cb	3 ± 0.00^Aa	3 ± 0.00^Aa
	R2	2.57 ± 0.53^Ac	2.71 ± 0.49^Bb	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa

Color	C1	1 ± 0.00^A^c	1 ± 0.00^Ac	2.57 ± 0.53^Ab	3 ± 0.00^Aa	3 ± 0.00^Aa
	C2	1 ± 0.00^Ac	1 ± 0.00^Ac	2.14 ± 0.37^Bb	3 ± 0.00^Aa	3 ± 0.00^Aa
	T1	1 ± 0.00^Ac	1 ± 0.00^Ac	1 ± 0.00^Dc	1.29 ± 0.49^Db	2.29 ± 0.49^Da
	T2	1 ± 0.00^Ac	1 ± 0.00^Ac	1 ± 0.00^Dc	1.29 ± 0.49^Db	2 ± 0.57^Ea
	R1	1 ± 0.00^Ac	1 ± 0.00^Ac	1 ± 0.00^Dc	2 ± 0.53^Bb	2.71 ± 0.53^Ca
	R2	1 ± 0.00^Ac	1 ± 0.00^Ac	1.14 ± 0.38^Cc	1.71 ± 0.00^Cb	2.57 ± 0.53^Ba

Texture	C1	1 ± 0.00^A^b	1 ± 0.00^Ab	3 ± 0.00^Aa	3 ± 0.00^Aa	3 ± 0.00^Aa
	C2	1 ± 0.00^Ac	1 ± 0.00^Ac	2.29 ± 0.49^Bb	3 ± 0.00^Aa	3 ± 0.00^Aa
	T1	1 ± 0.00^Ac	1 ± 0.00^Ac	1 ± 0.00^Dc	1.29 ± 0.49^Db	2.29 ± 0.49^Da
	T2	1 ± 0.00^Ac	1 ± 0.00^Ac	1 ± 0.00^Dc	1.43 ± 0.53^Cb	2.57 ± 0.53^Ca
	R1	1 ± 0.00^Ad	1 ± 0.00^Ad	1.14 ± 0.38^Cc	2 ± 0.58^Bb	2.29 ± 0.49^Da
	R2	1 ± 0.00^Ad	1 ± 0.00^Ad	1.14 ± 0.38^Cc	2 ± 0.58^Bb	2.71 ± 0.49^Ba

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).