Sensory evaluation of antimicrobial-coated preserved poultry fillets after 14 days of cold storage at 4 °C (scores/10).
| Sensory attributes | Storage period (days) | Coating material | ||||
|---|---|---|---|---|---|---|
| Control (A) | Cht (B) | NG (C) | NG/SeNPs (D) | Cht/NG/SeNPs (E) | ||
| Appearance | 0 | 9.3 | 9.6 | 9.0 | 8.5 | 8.9 |
| 5 | 6.7 | 8.2 | 7.6 | 7.1 | 7.9 | |
| 10 | 4.2 | 6.8 | 6.2 | 6.4 | 7.1 | |
| 14 | 2.6 | 5.4 | 4.8 | 5.6 | 6.2 | |
| Odor | 0 | 9.4 | 9.5 | 9.2 | 9.1 | 8.7 |
| 5 | 5.9 | 7.9 | 7.1 | 7.4 | 7.9 | |
| 10 | 3.6 | 6.3 | 5.4 | 6.8 | 7.3 | |
| 14 | 1.1 | 5.5 | 4.3 | 5.3 | 6.6 | |
| Color | 0 | 9.2 | 9.1 | 8.6 | 9.4 | 9.2 |
| 5 | 6.7 | 7.6 | 6.4 | 8.3 | 8.6 | |
| 10 | 4.8 | 6.8 | 5.8 | 7.2 | 7.6 | |
| 14 | 3.2 | 6.1 | 5.2 | 6.5 | 7.1 | |
| Texture | 0 | 9.4 | 9.6 | 9.1 | 9.2 | 8.8 |
| 5 | 6.4 | 8.6 | 7.6 | 8.2 | 8.1 | |
| 10 | 4.7 | 7.3 | 5.7 | 7.1 | 7.6 | |
| 14 | 2.3 | 6.4 | 4.1 | 6.1 | 6.8 | |
| Overall quality | 0 | 9.2 | 9.5 | 8.9 | 9.3 | 9.2 |
| 5 | 5.8 | 8.1 | 7.7 | 8.0 | 8.6 | |
| 10 | 3.4 | 6.9 | 5.8 | 7.2 | 7.6 | |
| 14 | 1.3 | 6.3 | 4.6 | 6.6 | 7.1 | |