Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice
Table 7
Color properties of stacked and ground meat samples incorporated with Shahpouri Orange Juice (SOJ) and BHA during storage at 4°C for 6 days.
Stacked
Ground
Sample
0
6
0
6
Control
47.31 ± 0.21Aa
48.98 ± 0.65Aa
41.49 ± 1.05Aa
41.86 ± 0.57Aa
BHA (200 ppm)
48.62 ± 0.09Aa
48.09 ± 0.46Aa
44.00 ± 0.41Aa
43.87 ± 0.49Aa
SOJ (200 ppm)
46.02 ± 0.41Aa
47.40 ± 0.89Aa
42.46 ± 0.72Aa
43.55 ± 0.38Aa
SOJ (400 ppm)
47.68 ± 0.74Aa
47.51 ± 0.65Aa
41.68 ± 0.79Aa
42.26 ± 0.86Aa
SOJ (600 ppm)
46.08 ± 0.91Aa
46.22 ± 1.61Aa
42.37 ± 0.88Aa
41.10 ± 1.45Aa
SOJ (800 ppm)
46.50 ± 0.57Aa
47.30 ± 0.67Aa
44.04 ± 0.80Aa
44.97 ± 1.00Aa
Stacked
Ground
Sample
0
6
0
6
Control
11.50 ± 0.65Aa
7.27 ± 0.06Bb
12.13 ± 0.44Aa
8.42 ± 0.24Bb
BHA (200 ppm)
12.85 ± 0.53Aa
10.66 ± 0.59Aa
12.17 ± 0.52Aa
10.81 ± 0.95Aa
SOJ (200 ppm)
11.36 ± 0.23Aa
9.61 ± 0.42ABa
13.44 ± 0.53Aa
10.35 ± 0.59Aa
SOJ (400 ppm)
12.48 ± 0.25Aa
10.87 ± 0.65Aa
12.66 ± 0.30Aa
11.48 ± 1.14Aa
SOJ (600 ppm)
12.10 ± 0.77Aa
11.06 ± 0.17Aa
11.30 ± 0.86Aa
11.43 ± 1.17Aa
SOJ (800 ppm)
12.15 ± 0.41Aa
12.19 ± 0.73Aa
13.15 ± 0.36Aa
12.68 ± 0.57Aa
Stacked
Ground
Sample
0
4
0
4
Control
6.15 ± 0.44Aa
4.76 ± 0.31Cb
6.54 ± 0.07Aa
4.32 ± 0.12Bb
BHA (200 ppm)
5.77 ± 0.94Aa
5.25 ± 0.22Aa
5.78 ± 0.17Aa
5.84 ± 0.11ABa
SOJ (200 ppm)
5.83 ± 0.53Aa
4.83 ± 0.22Bb
5.66 ± 0.00Aa
4.69 ± 0.66Ba
SOJ (400 ppm)
6.29 ± 0.32Aa
5.46 ± 0.38Aa
7.99 ± 0.73Aa
7.56 ± 0.16Aa
SOJ (600 ppm)
6.86 ± 0.64Aa
6.78 ± 0.30Aa
6.91 ± 0.77Aa
6.85 ± 0.83Aa
SOJ (800 ppm)
7.43 ± 0.19Aa
7.03 ± 0.12Aa
6.55 ± 0.33Aa
5.94 ± 0.28Aa
Data represent mean ± standard deviation of three independent repeats. Different capital letters in each column and lowercase ones in each row indicate significant differences .
