Table 5.
Effect of McEO and their combination with nisin on color, odor, and overall acceptability of raw minced meat beef stored at 4°C
| Days of storage at 4°C | |||||
|---|---|---|---|---|---|
| 0 | 3 | 7 | 14 | 21 | |
| Color | |||||
| C | 6.02 ± 0.29 | 5.80 ± 0.11 | 4.50 ± 0.15 | 3.15 ± 0.09 | 1.20 ± 0.17 |
| T1 | 6.45 ± 0.22 | 6.30 ± 0.15 | 6.00 ± 0.23 | 5.00 ± 0.14 | 3.55 ± 0.09 |
| T2 | 6.45 ± 0.22 | 6.30 ± 0.12 | 6.15 ± 0.23 | 5.00 ± 0.21 | 3.44 ± 0.11 |
| T3 | 6.50 ± 0.16 | 6.45 ± 0.17 | 6.25 ± 0.21 | 5.25 ± 0.21 | 3.50 ± 0.15 |
| T4 | 6.80 ± 0.17 | 6.45 ± 0.21 | 6.33 ± 0.29 | 5.33 ± 0.22 | 3.50 ± 0.09 |
| T5 | 6.90 ± 0.20 | 6.85 ± 0.22 | 6.66 ± 0.26 | 5.80 ± 0.24 | 3.80 ± 0.12 |
| Odor | |||||
| C | 5.07 ± 0.18 | 5.15 ± 0.13 | 4.35 ± 0.11 | 2.33 ± 0.10 | 1.00 ± 0.01 |
| T1 | 5.07 ± 0.15 | 5.15 ± 0.15 | 5.00 ± 0.13 | 5.44 ± 0.19 | 2.33 ± 0.08 |
| T2 | 5.07 ± 0.16 | 5.15 ± 0.12 | 5.00 ± 0.13 | 5.44 ± 0.21 | 3.11 ± 0.07 |
| T3 | 5.58 ± 0.14 | 5.22 ± 0.17 | 5.55 ± 0.21 | 5.44 ± 0.19 | 2.33 ± 0.06 |
| T4 | 5.77 ± 0.11 | 5.67 ± 0.21 | 5.55 ± 0.19 | 5.55 ± 0.22 | 3.11 ± 0.04 |
| T5 | 6.50 ± 0.19 | 6.00 ± 0.22 | 5.55 ± 0.18 | 5.55 ± 0.23 | 3.11 ± 0.02 |
| Overall acceptability | |||||
| C | 6.10 ± 0.12 | 5.70 ± 0.16 | 5.00 ± 0.16 | 2.85 ± 0.16 | 1.10 ± 0.01 |
| T1 | 6.50 ± 0.19 | 6.25 ± 0.25 | 5.33 ± 0.23 | 5.00 ± 0.16 | 3.10 ± 0.08 |
| T2 | 6.50 ± 0.23 | 6.33 ± 0.23 | 5.95 ± 0.22 | 5.55 ± 0.20 | 3.15 ± 0.12 |
| T3 | 6.50 ± 0.24 | 6.45 ± 0.20 | 6.00 ± 0.25 | 5.50 ± 0.26 | 3.15 ± 0.16 |
| T4 | 6.50 ± 0.23 | 6.50 ± 0.20 | 6.50 ± 0.19 | 5.80 ± 0.2 | 3.50 ± 0.15 |
| T5 | 6.85 ± 0.24 | 6.80 ± 0.20 | 6.65 ± 0.20 | 5.80 ± 0.23 | 3.70 ± 0.15 |
Values are given as mean ± SD of triplicate
(C): control, (T1): treatment with McEO at 0.4% v/w; (T2): treatment with McEO at 0.8% v/w; (T3): treatment with nisin at 500 AU/g; (T4): treatment with McEO at 0.4% v/w + nisin at 500 AU/g; (T5): treatment with McEO at 0.8% v/w + nisin at 500 AU/g.