Table 9. Changes of VBN content for cured chicken breast prepared with different concentrations of grapefruit seed extract during 10 d of storage at 5°C.
| Storage time (d) | Treatments1) |
||||||
|---|---|---|---|---|---|---|---|
| N | C | G0.05 | G0.1 | G0.3 | G0.5 | ||
| VBN (mg%) | 0 | 11.66±0.692)a3)D4) | 10.39±0.19cC | 11.06±0.27abC | 10.93±0.00bC | 10.79±0.41bC | 10.75±0.15bC |
| 3 | 14.70±0.15aC | 11.75±0.31cC | 13.26±0.15bB | 12.62±0.27bB | 11.80±0.72cB | 12.07±0.27cB | |
| 7 | 15.79±0.41aB | 12.14±0.57dB | 14.41±0.15bB | 12.85±0.57cB | 12.57±0.57cdB | 12.50±0.38dB | |
| 10 | 18.93±0.96aA | 15.70±0.41bcA | 16.16±0.15bA | 16.00±0.57bA | 15.84±0.54bA | 15.44±0.83cA | |
1)Treatments: See the legend of Table 1.
2)All values are expressed as mean±SE of triplicate determinations.
3)a-dMeans with different superscripts within a row differ significantly (p<0.05)
4)A-DMeans with different superscripts within a column differ significantly (p<0.05)