. 2020 Sep 1;9(9):1203. doi: 10.3390/foods9091203

Table 3.

Changes in pH and color coordinates of coated and control chicken breast fillets during storage at 5 °C.

Property		Storage Time (d)
Property		0	2	4	6	8	12	14
pH	Control	6.31 ± 0.04^a_A	6.26 ± 0.1 ^a_A	5.92 ± 0.11 ^a_B	5.92 ± 0.13 ^a_B	5.93 ± 0.14 ^a_B	5.73 ± 0.08 ^a_B	5.75 ± 0.02 ^a_B
pH	EC	6.20 ± 0.12 ^a_A	6.32 ± 0.08 ^a_A	5.97 ± 0.07 ^a_B	5.97 ± 0.15 ^a_B	6.11 ± 0.11 ^a_C	6.01 ± 0.02 ^b_B	6.18 ± 0.12 ^b_C
a*	Control	0.59 ± 0.64 ^a_AB	1.70 ± 0.31 ^a_A	1.61 ± 0.41 ^a_A	−4.04 ± 0.14 ^a_B	−3.65 ± 0.47 ^a_B	−0.99 ± 0.22 ^a_C	−4.01 ± 1.45 ^a_B
a*	EC	1.85 ± 0.95 ^a_AB	1.74 ± 0.72 ^a_AB	2.20 ± 0.68 ^b_A	−3.19 ± 0.74 ^a_B	−1.30 ± 0.26 ^b_B	−2.84 ± 3.01 ^a_AB	−1.63 ± 0.47 ^b_AB
b*	Control	9.80 ± 1.48 ^a_AB	7.31 ± 2.47 ^a_AB	6.84 ± 1.43 ^a_AB	9.19 ± 2.08 ^a_AB	6.39 ± 1.95 ^a_AB	6.69 ± 1.04 ^a_A	9.91 ± 2.59 ^a_B
b*	EC	10.67 ± 0.83 ^a_A	8.10 ± 1.09 ^a_A	7.74 ± 0.93 ^a_A	10.27 ± 1.65 ^a_A	6.69 ± 0.88 ^a_A	8.82 ± 1.24 ^a_A	8.06 ± 1.86 ^a_A
L*	Control	54.09 ± 3.61 ^a_A	55.62 ± 3.68 ^a_A	52.53 ± 3.30 ^a_A	55.29 ± 0.73 ^a_A	55.16 ± 1.65 ^a_A	54.86 ± 4.33 ^a_A	54.88 ± 4.95 ^a_A
L*	EC	55.88 ± 0.86 ^a_A	53.09 ± 3.01 ^a_A	55.19 ± 0.88 ^a_A	55.78 ± 1.97 ^a_A	53.70 ± 3.06 ^a_A	54.93 ± 2.76 ^a_A	54.50 ± 3.08 ^a_A

Standard deviation included for n = 3. In columns, within treatments, means with the same lowercase superscripted letter are not significantly different. In rows, for each treatment and within storage days, means with the same capital subscripted letter are not significantly different, by the Tukey’s HSD test (p ≤ 0.05).