Table 3.
Effect of various spice extract treatments on hexanal content (mg/100 g meat) in raw ground chicken legs during 12 days of refrigerated storage (4 °C).
| Storage Days | Control | Nutmeg | Allspice | Bay Leaf | Black Seed | Cloves | Caraway | Cardamom |
|---|---|---|---|---|---|---|---|---|
| 0 | 10.13 ± 0.83 aA | 5.51 ± 0.23 cC | 3.84 ± 0.36 dB | 3.17 ± 0.77 dA | 1.69 ± 0.20 eA | 0.02 ± 0.01 fA | 3.83 ± 0.26 dAB | 6.69 ± 0.47 bB |
| 3 | 17.20 ± 1.37 aB | 7.45 ± 0.28 dD | 5.99 ± 0.26 dC | 9.66 ± 0.95 cB | 2.29 ± 0.35 eAB | 0.16 ± 0.01 fB | 7.52 ± 1.64 dC | 11.71 ± 1.28 bC |
| 5 | 19.28 ± 1.20 aB | 17.85 ± 1.52 aE | 0.32 ± 0.05 eA | 13.06 ± 2.46 bB | 3.14 ± 0.25 dBC | nd ± nd | 5.63 ± 2.05 cBC | 11.07 ± 1.49 bC |
| 7 | 28.24 ± 2.62 aC | 20.93 ± 0.53 bF | nd ± nd | 21.29 ± 4.36 bC | 3.74 ± 0.29 dC | nd ± nd | 3.36 ± 0.89 deA | 8.68 ± 1.96 cB |
| 10 | 39.17 ± 4.90 aD | 2.27 ± 0.64 bcB | nd ± nd | nd ± nd | 4.60 ± 0.35 bD | nd ± nd | nd ± nd | 0.85 ± 0.05 cA |
| 12 | 9.63 ± 0.81 aA | 0.62 ± 0.20 cA | nd ± nd | nd ± nd | 6.01 ± 0.98 bE | nd ± nd | nd ± nd | 0.33 ± 0.21 cA |
All values are mean ± SD of the three replicates; nd—not detected;(a–f) means with the same superscript within the same row are not different (p > 0.05, Duncan’s test)—effect of treatments; (A–F) means with the same superscript within the same column are not different (p > 0.05, Duncan’s test)—effect of time.