Table 5. Shear force value and volatile basic nitrogen of the chicken breast following dipping with Rhus verniciflua extracts
Traits | Treatments1) | Storage time (days) | SEM |
0 | 3 | 6 | 9 | 15 |
Shear force value (kgf) | NC | 2.24a | 1.92a | 1.52b | 1.31bc | 1.11c | 0.09 |
BHT | 2.27a | 1.89a | 1.55b | 1.29bc | 0.98c | 0.12 |
0.10% | 2.31a | 1.88a | 1.43b | 1.39b | 1.09c | 0.08 |
0.25% | 2.28a | 1.91a | 1.48b | 1.28bc | 1.07c | 0.16 |
0.50% | 2.30a | 1.81a | 1.44b | 1.18bc | 1.03c | 0.05 |
1.00% | 2.21a | 1.80a | 1.45b | 1.18bc | 0.98c | 0.04 |
SEM | 0.02 | 0.00 | 0.01 | 0.03 | 0.05 | |
VBN (mg/100 g) | NC | 10.50d | 13.72d | 19.90Ac | 26.44Ab | 29.83Aa | 0.19 |
BHT | 10.23d | 13.11d | 16.17Bc | 23.92Bb | 25.67Ba | 0.09 |
0.10% | 10.72d | 14.94d | 16.51Ac | 25.57Ab | 28.92Aa | 0.18 |
0.25% | 10.81d | 14.03d | 16.26Ac | 25.14Ab | 28.74Aa | 0.20 |
0.50% | 10.74d | 12.55d | 16.27Bc | 23.46Bb | 26.71Ba | 0.11 |
1.00% | 10.56d | 12.97d | 15.51Bc | 23.11Bb | 26.32Ba | 0.31 |
SEM | 0.03 | 0.11 | 0.09 | 0.04 | 0.20 | |
NC, chicken breast dipped with distilled water; BHT, chicken breast dipped with solution containing 0.02% of BHT; 0.10%, chicken breast dipped with solution containing 0.10% Rhus verniciflua extract; 0.25%, chicken breast dipped with solution containing 0.25% Rhus verniciflua extract; 0.50%, chicken breast dipped with solution containing 0.50% Rhus verniciflua extract; 1.00%, chicken breast dipped with solution containing 1.00% Rhus verniciflua extract.
Means with different superscripts indicate a significant difference among treatments (p < 0.05).
Means with different superscripts indicate a significant difference among storage days (p < 0.05).
NC, negative; BHT, butylated hydroxytoluene; VBN, volatile basic nitrogen.