Table 3.
Microbial changes (log10 CFU/g) of chicken breast meat with starch coatings during 20 days storage at 4 ± 1 °C (Mean ± SD)
| Microorganisms | Treatment | Time (days) | ||||
|---|---|---|---|---|---|---|
| 0 | 5 | 10 | 15 | 20 | ||
| Total viable count | Control | 5.39 ± 0.01 Aa | 8.36 ± 0.08 Bd | 9.92 ± 0.06 Cd | 11.15 ± 0.12 Cd | 12.58 ± 1.08 Dd |
| ZEO | 5.31 ± 0.05 Aa | 6.43 ± 0.04 Bb | 7.65 ± 0.50 Cb | 8.87 ± 0.11 Dbc | 9.77 ± 0.40 Ebc | |
| NZEO | 5.31 ± 0.05 Aa | 5.67 ± 0.19 Aa | 6.57 ± 0.14 Ba | 7.85 ± 0.51 Ca | 8.43 ± 0.04 Cab | |
| CIN | 5.38 ± 0.04 Aa | 7.17 ± 0.19 Bc | 8.56 ± 0.25 Cc | 9.16 ± 0.08 Dc | 10.52 ± 0.28 Ec | |
| ZEO + CIN | 5.33 ± 0.02 Aa | 6.35 ± 0.01 Bb | 7.32 ± 0.08 Cb | 8.59 ± 0.32 Dabc | 9.01 ± 0.38 Dab | |
| NZEO + CIN | 5.29 ± 0.02 Aa | 5.74 ± 0.27 Ba | 6.57 ± 0.14 Ca | 8.09 ± 0.08 Dab | 7.98 ± 0.09 Da | |
| NZEOC | 5.26 ± 0.10 Aa | 5.71 ± 0.23 Aba | 6.44 ± 0.02 Ba | 7.76 ± 0.54 Ca | 7.96 ± 0.26 Ca | |
| Psychrotrophic bacteria | Control | 4.15 ± 0.04 Aa | 7.411 ± 0.07 Bc | 8.60 ± 0.31 Ce | 10.31 ± 0.08 Dd | 11.61 ± 0.41 Ed |
| ZEO | 4.16 ± 0.02 Aa | 5.91 ± 0.57 Bb | 6.84 ± 0.41 Bcd | 7.91 ± 0.41 Cbc | 8.67 ± 0.06 Cc | |
| NZEO | 4.14 ± 0.03 Aa | 4.85 ± 0.45 Aa | 5.98 ± 0.48 Babc | 6.40 ± 0.05 Ba | 7.61 ± 0.25 Cab | |
| CIN | 4.16 ± 0.02 Aa | 6.28 ± 0.06 Bb | 7.18 ± 0.06 Cd | 8.24 ± 0.05 Dc | 9.10 ± 0.13 Ec | |
| ZEO + CIN | 4.16 ± 0.02 Aa | 5.65 ± 0.46 Bab | 6.48 ± 0.32 Cbcd | 7.40 ± 0.02 Db | 7.99 ± 0.13 Db | |
| NZEO + CIN | 4.14 ± 0.03 Aa | 4.82 ± 0.34 Ba | 5.88 ± 0.17 Cab | 6.29 ± 0.07 Ca | 7.69 ± 0.20 Dab | |
| NZEOC | 4.15 ± 0.00 Aa | 4.75 ± 0.26 ABa | 5.33 ± 0.19 BCa | 5.93 ± 0.42 Ca | 7.29 ± 0.10 Da | |
| Lactic acid bacteria | Control | 4.11 ± 0.06 Aa | 5.71 ± 0.12 Bc | 7.44 ± 0.16 Cc | 9.06 ± 0.56 Dd | 11.03 ± 0.11Ed |
| ZEO | 4.05 ± 0.02 Aa | 4.59 ± 0.27 Aab | 5.65 ± 0.50 Bab | 6.61 ± 0.25 Cbc | 7.55 ± 0.30 Dbc | |
| NZEO | 4.05 ± 0.08 Aa | 4.19 ± 0.03 Aa | 5.11 ± 0.09 Ba | 5.92 ± 0.03 Ca | 6.60 ± 0.26 Da | |
| CIN | 4.11 ± 0.10 Aa | 4.71 ± 0.28 Ab | 5.89 ± 0.42 Bb | 6.98 ± 0.18 Cc | 8.00 ± 0.04 Dc | |
| ZEO + CIN | 4.04 ± 0.04 Aa | 4.50 ± 0.17 Bab | 5.37 ± 0.20 Cab | 6.15 ± 0.05 Dab | 7.12 ± 0.02 Eab | |
| NZEO + CIN | 4.01 ± 0.02 Aa | 4.30 ± 0.07 Aab | 5.13 ± 0.04 Bab | 5.97 ± 0.03 Cab | 6.86 ± 0.43 Da | |
| NZEOC | 4.02 ± 0.08 Aa | 4.15 ± 0.07 Aa | 4.99 ± 0.08 Ba | 5.86 ± 0.09 Ca | 6.51 ± 0.18 Da | |
| Enterobacteriaceae | Control | 4.30 ± 0.04 Aa | 6.38 ± 0.06 Bc | 8.08 ± 0.17 Ce | 9.80 ± 0.30 Dd | 10.94 ± 0.47 Ec |
| ZEO | 4.28 ± 0.02 Aa | 5.23 ± 0.07 Bb | 6.13 ± 0.05 Cc | 7.35 ± 0.08 Dc | 8.11 ± 0.06 Eb | |
| NZEO | 4.26 ± 0.07 Aa | 4.46 ± 0.02 Ba | 5.44 ± 0.03 Ca | 6.17 ± 0.07 Da | 7.22 ± 0.05 Ea | |
| CIN | 4.29 ± 0.03 Aa | 5.38 ± 0.06 Bb | 6.39 ± 0.06 Cd | 7.59 ± 0.43 Dc | 8.33 ± 0.03 Eb | |
| ZEO + CIN | 4.27 ± 0.05 Aa | 5.10 ± 0.14 Bb | 5.95 ± 0.05 Cbc | 6.96 ± 0.49 Dbc | 7.45 ± 0.03 Da | |
| NZEO + CIN | 4.27 ± 0.04 Aa | 4.61 ± 0.34 Aa | 5.71 ± 0.12 Bb | 6.44 ± 0.14 Cab | 7.37 ± 0.04 Da | |
| NZEOC | 4.25 ± 0.02 Aa | 4.35 ± 0.15 Aa | 5.24 ± 0.07 Ba | 6.24 ± 0.08 Cab | 6.98 ± 0.05 Da | |
| Mold & yeast | Control | 3.33 ± 0.02 Aa | 5.46 ± 0.01 Bf | 7.22 ± 0.03 Cf | 8.34 ± 0.01 Dg | 10.26 ± 0.01 Ec |
| ZEO | 3.32 ± 0.03 Aa | 4.19 ± 0.01 Bd | 4.98 ± 0.04 Cd | 5.44 ± 0.00 De | 6.31 ± 0.03 Eb | |
| NZEO | 3.27 ± 0.01 Aa | 3.89 ± 0.03 Bb | 4.34 ± 0.00 Cb | 5.03 ± 0.02 Dc | 5.45 ± 0.01 Ea | |
| CIN | 3.33 ± 0.07 Aa | 4.29 ± 0.01 Be | 5.23 ± 0.01 Ce | 6.28 ± 0.00 Df | 6.74 ± 0.59 Db | |
| ZEO + CIN | 3.25 ± 0.05 Aa | 4.04 ± 0.03 Bc | 4.43 ± 0.02 Cc | 5.22 ± 0.02 Dd | 5.65 ± 0.08 Ea | |
| NZEO + CIN | 3.26 ± 0.13 Aa | 3.86 ± 0.01 Bb | 4.28 ± 0.01 Cb | 4.95 ± 0.03 Db | 5.34 ± 0.01 Ea | |
| NZEOC | 3.28 ± 0.02 Aa | 3.64 ± 0.03 Ba | 4.14 ± 0.01 Ca | 4.76 ± 0.03 Da | 5.16 ± 0.01 Ea | |
Values followed by the same capital letter within the same row are not significantly different according the Tukey’s test (P ≥ 0.05)
Values followed by the same small letter within the same column of each microbial group, are not significantly different according the Tukey’s test (P ≥ 0.05)