Research Article
Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts
Table 2
Approximate composition of raw chicken meat samples.
| Samples | Composition (%) | Moisture | Protein | Ash | Fat |
| Control | 52.75 ± 0.56 | 19.2 ± 0.08 | 1.55 ± 0.04 | 15.14 ± 0.09 | BMLE 0.1% | 52.45 ± 0.48 | 19.22 ± 0.04 | 1.6 ± 0.05 | 15.19 ± 0.33 | BMLE 0.3% | 52.89 ± 2.67 | 19.25 ± 0.02 | 1.52 ± 0.02 | 15 ± 0.70 | BMLE 0.5% | 52.98 ± 0.73 | 19.29 ± 0.05 | 1.55 ± 0.03 | 15.23 ± 0.60 | BHT 0.1% | 52.12 ± 1.58 | 19.28 ± 0.04 | 1.57 ± 0.03 | 15.28 ± 0.35 | Significance | NS | NS | NS | NS |
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Values are expressed as mean ± SD. NS: nonsignificant, . BMLE: black mulberry leaf extract. |