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. 2021 Aug 3;26(15):4690. doi: 10.3390/molecules26154690

Table 8.

Sensory properties of cooked chicken meat supplemented with black, red, and white kidney bean protein hydrolysate (BKH, RKH, and WKH) obtained by 30 min Alcalase hydrolysis, at 0 and 30 days cold storage at 4 °C.

Sample Concn
(µg/g)
Storage (Day)
0 30 0 30 0 30 0 30 0 30
Tenderness Juiciness Taste Aroma Overall Acceptability
Cont. 0 7.9 ± 0.1 a 4.2 ± 0.2 b 8.4 ± 0.2 a 3.3 ± 0.2 b 8.5 ± 0.1 a 3.0 ± 0.2 b 7.4 ± 0.6 a 2.6 ± 0.5 b 8.0 ± 0.1 a 3.3 ± 0.2 b
BKH 200 8.6 ± 0.3 a 5.0 ± 0.3 b 8.4 ± 0.4 a 4.3 ± 0.6 b 8.5 ± 0.1 a 3.5 ± 0.4 b 7.7 ± 0.7 a 3.3 ± 0.3 b 8.3 ± 0.2 a 4.0 ± 0.7 b
400 8.1 ± 0.2 a 5.1 ± 0.4 b 8.6 ± 0.3 a 4.7 ± 0.7 b 8.7 ± 0.3 a 3.7 ± 0.8 b 7.4 ± 0.2 a 3.7 ± 0.6 b 8.2 ± 0.1 a 4.3 ± 0.1 b
800 8.5 ± 0.4 a 5.3 ± 0.5 b 8.7 ± 0.3 a 4.9 ± 0.8 b 8.7 ± 0.3 a 3.9 ± 0.6 b 7.5 ± 0.5 a 3.7 ± 0.5 b 8.4 ± 0.6 a 4.5 ± 0.3 b
RKH 200 8.1 ± 0.5 a 4.3 ± 0.3 b 8.6 ± 0.2 a 4.4 ± 0.4 b 8.5 ± 0.2 a 3.3 ± 0.3 b 7.2 ± 0.3 a 2.7 ± 0.5 b 8.1 ± 0.6 a 3.7 ± 0.5 b
400 8.3 ± 0.2 a 4.6 ± 0.1 b 8.5 ± 0.2 a 4.3 ± 0.3 b 8.6 ± 0.3 a 3.4 ± 0.1 b 7.5 ± 0.4 a 2.9 ± 0.4 b 8.2 ± 0.7 a 3.8 ± 0.9 b
800 8.4 ± 0.2 a 4.7 ± 0.2 b 8.5 ± 0.3 a 4.1 ± 0.5 b 8.7 ± 0.2 a 3.4 ± 0.3 b 7.9 ± 0.6 a 3.0 ± 0.2 b 8.4 ± 0.2 a 3.8 ± 0.3 b
WKH 200 8.0 ± 0.2 a 4.6 ± 0.3 b 8.5 ± 0.3 a 3.4 ± 0.5 b 8.6 ± 0.2 a 3.1 ± 0.1 b 7.0 ± 0.5 a 2.9 ± 0.2 b 8.0 ± 0.1 a 3.5 ± 0.6 b
400 8.2 ± 0.3 a 4.9 ± 0.1 b 8.5 ± 0.2 a 3.7 ± 0.4 b 8.5 ± 0.1 a 3.2 ± 0.2 b 7.4 ± 0.7 a 3.0 ± 0.4 b 8.2 ± 0.2 a 3.7 ± 0.4 b
800 8.2 ± 0.1 a 4.7 ± 0.2 b 8.6 ± 0.1 a 3.9 ± 0.2 b 8.6 ± 0.1 a 3.3 ± 0.1 b 7.6 ± 0.6 a 3.2 ± 0.3 b 8.2 ± 0.4 a 3.7 ± 0.8 b

Cont.: control. All values are expressed as the means ± SD. Means with different lowercase letters in the same column indicate significant differences at p ≤ 0.05 by LSD.