. 2010 Oct 27;48(6):759–762. doi: 10.1007/s13197-010-0149-3

Table 2.

Effect of addition of mustard and storage period on quality attributes of chicken nuggets

Treatments	Storage period, days				Treatment mean
Treatments	0	5	10	15	Treatment mean
Appearance/Color
C	6.8 ± 0.15	6.7 ± 0.15	6.0 ± 0.09	4.9 ± 0.25	6.1 ± 0.42^a
T	7.3 ± 0.14	7.2 ± 0.12	6.9 ± 0.11	5.9 ± 0.21	6.8 ± 0.31^b
Flavor
C	6.9 ± 0.12	5.6 ± 0.17	3.7 ± 0.20	3.5 ± 0.09	4.9 ± 0.81^a
T	7.7 ± 0.06	6.0 ± 0.08	4.4 ± 0.19	4.3 ± 0.22	5.6 ± 0.81^b
Texture
C	6.6 ± 0.12	6.5 ± 0.11	6.21 ± 0.08	5.4 ± 0.10	6.2 ± 0.26^a
T	7.6 ± 0.11	7.5 ± 0.10	7.3 ± 0.10	6.6 ± 0.07	7.3 ± 0.23^b
Juiciness
C	6.4 ± 0.08	6.2 ± 0.08	6.0 ± 0.12	5.8 ± 0.12	6.1 ± 0.12^a
T	7.7 ± 0.10	7.5 ± 0.09	7.2 ± 0.09	7.0 ± 0.08	7.4 ± 0.15^b
Overall acceptability
C	7.1 ± 0.13	6.5 ± 0.15	5.3 ± 0.14	4.2 ± 0.08	5.8 ± 0.64^a
T	7.6 ± 0.10	7.3 ± 0.10	6.2 ± 0.08	6.1 ± 0.05	6.8 ± 0.38^b
pH
C	6.1 ± 0.01	6.2 ± 0.01	6.2 ± 0.01	6.3 ± 0.01	6.2 ± 0.03
T	6.1 ± 0.01	6.2 ± 0.01	6.2 ± 0.01	6.2 ± 0.01	6.2 ± 0.03
Thiobarbituric acid number, mg malonaldehyde/kg
C	0.34 ± 0.00	0.72 ± 0.03	1.1 ± 0.05	1.4 ± 0.04	0.89 ± 0.23^b
T	0.34 ± 0.00	0.49 ± 0.01	0.69 ± 0.02	0.86 ± 0.03	0.56 ± 0.11^a
Total plate count, log cfu/g
C	2.5 ± 0.13	3.4 ± 0.19	4.3 ± 0.15	6.4 ± 0.10	3.9 ± 0.94^b
T	2.5 ± 0.12	3.0 ± 0.07	3.3 ± 0.10	3.6 ± 0.17	3.1 ± 0.23^a
Lipolytic count, log cfu/g
C	2.1 ± 0.14	2.7 ± 0.13	3.2 ± 0.12	3.6 ± 0.10	2.9 ± 0.31^b
T	2.2 ± 0.25	2.2 ± 0.11	2.3 ± 0.13	2.3 ± 0.14	2.2 ± 0.04^a
Coliform count, log cfu/g
C	ND	ND	1.8 ± 0.16	2.5 ± 0.07	1.1 ± 0.65^b
T	ND	ND	ND	1.5 ± 0.10	0.37 ± 0.37^a
Yeast and mold count, log cfu/g
C	ND	ND	1.2 ± 0.06	2.0 ± 0.10	0.81 ± 0.50^b
T	ND	ND	0.63 ± 0.26	1.2 ± 0.13	0.47 ± 0.23^a

C Control; T Treated

Mean values bearing same or no superscripts column-wise for same parameter (alphabets) do not differ significantly (p < 0.05) (n = 3).

Ground mustard was added to the formulation at 1.5% level (w/w) of meat emulsion.

ND Not detectable