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. 2020 Oct 31;58(7):2677–2687. doi: 10.1007/s13197-020-04774-y

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)