Table 4. Proximate composition, pH, WHC and cooking loss of cured chicken breast prepared with different concentrations of grapefruit seed extract.
| Items | Treatments1) |
|||||
|---|---|---|---|---|---|---|
| N | C | G0.05 | G0.1 | G0.3 | G0.5 | |
| Moisture (%) | 79.52±0.162)a3) | 74.26±0.23b | 76.51±0.11b | 76.01±0.18b | 75.25±0.20b | 75.06±0.36b |
| Crude protein (%) | 18.60±0.45c | 23.22±0.05a | 20.79±0.06b | 21.09±0.11b | 22.34±0.08b | 21.90±0.31b |
| Crude lipid (%) | 1.92±0.50a | 1.36±0.09c | 1.49±0.14b | 1.59±0.06b | 1.58±0.10b | 1.86±0.04b |
| Crude ash (%) | 1.09±0.57ab | 1.36±0.03a | 1.21±0.08ab | 1.31±0.05ab | 0.83±0.04b | 1.18±0.28ab |
| pH | 6.01±0.01c | 6.28±0.02a | 6.29±0.01a | 6.26±0.01a | 6.12±0.01b | 5.90±0.01c |
| WHC (%) | 64.79±5.14ab | 67.73±8.03a | 65.89±5.69ab | 53.78±5.00b | 62.32±7.06ab | 55.32±8.07ab |
| Cooking loss (%) | 14.61±0.22 | 14.00±0.91 | 16.58±2.65 | 17.70±3.51 | 18.65±3.99 | 17.55±0.68 |
1)Treatments: See the legend of Table 1.
2)All values are expressed as mean±SE of triplicate determinations.
3)Values with different superscripts in the same row are significantly different (p<0.05) between groups by Duncan's multiple range test.