Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts

Table 3

The effects of application (A), storage day (S), and correlation of A  S on pH, TBARS, color, biogenic amine values, and microbial counts of raw chicken meats.

Effect

pH

Color values

Microbiological analyses

TBARS

Biogenic amines (Bas)

L^∗

a^∗

b^∗

TMAB

TPAB

LAB

Enterobacteriaceae

HIS

CAD

PUT

TYR

SPD

SPM

Application (A)

NS

NS

Storage days (S)

NS

NS

A  S

NS

NS

NS

NS

NS

NS

NS: not significant, .05, , ; spermine: SPM, spermidine: SPD, tyramine: TYR; putrescine: PUT, cadaverine: CAD, histamine: HIS.