Table 9.

Total bacterial count (TBC) and psychrophilic bacterial count (PBC) of raw chicken meat, at 0 and 30 days cold storage at 4 °C, as supplemented with black, red, and white kidney bean protein hydrolysate (BKH, RKH, and WKH) obtained by 30 min Alcalase hydrolysis.

Sample	Concn (µg/g)	Storage (Day)
		0	10	20	30	0	10	20	30
		Total Bacterial Count (Log CFU/g)				Psychrophilic Bacterial Count (Log CFU/g)
BKH	0	3.50 ± 0.17 a	5.10 ± 0.19 a	7.9 ± 0.22 a	10.2 ± 0.14 a	2.80 ± 0.17 a	4.50 ± 0.23 ab	7.50 ± 0.18 a	9.20 ± 0.12 a
	200	3.31 ± 0.15 b	4.30 ± 0.21 b	6.0 ± 0.24 c	8.8 ± 0.17 b	2.66 ± 0.19 b	3.90 ± 0.25 c	6.20 ± 0.19 b	8.50 ± 0.19 ab
	400	3.25 ± 0.15 b	4.00 ± 0.12 b	5.7 ± 0.21 d	7.7 ± 0.14 c	2.41 ± 0.22 c	3.50 ± 0.31 c	5.90 ± 0.21 c	7.40 ± 0.15 b
	800	3.18 ± 0.11 b	3.80 ± 0.15 c	5.0 ± 0.28 d	6.2 ± 0.22 d	2.33 ± 0.31 c	3.10 ± 0.33 c	4.90 ± 0.39 d	6.00 ± 0.17 c
RKH	0	3.60 ± 0.21 a	5.30 ± 0.18 a	8.2 ± 0.31 a	9.8 ± 0.21 a	2.75 ± 0.18 a	4.30 ± 0.25 b	6.90 ± 0.22 ab	8.40 ± 0.32 a
	200	3.33 ± 0.14 b	4.60 ± 0.13 b	7.1 ± 0.25 b	8.1 ± 0.23 b	2.61 ± 0.21 b	4.00 ± 0.27 b	6.10 ± 0.31 b	7.90 ± 0.35 b
	400	3.29 ± 0.15 b	4.40 ± 0.14 b	6.3 ± 0.21 c	7.5 ± 0.33 c	2.55 ± 0.16 b	3.80 ± 0.31 c	5.80 ± 0.18 c	7.10 ± 0.18 b
	800	3.21 ± 0.13 b	4.10 ± 0.18 b	5.8 ± 0.28 d	7.0 ± 0.11 c	2.45 ± 0.18 c	3.50 ± 0.21 c	5.30 ± 0.23 c	6.50 ± 0.22 c
WKH	0	3.50 ± 0.15 a	5.20 ± 0.14 a	8.4 ± 0.21 a	10.0 ± 0.11 a	2.80 ± 0.12 a	4.70 ± 0.22 a	7.10 ± 0.12 a	8.90 ± 0.21 ab
	200	3.40 ± 0.18 b	4.90 ± 0.12 ab	7.3 ± 0.25 b	8.5 ± 0.12 b	2.79 ± 0.15 a	4.40 ± 0.24 ab	6.80 ± 0.15 ab	7.40 ± 0.32 b
	400	3.30 ± 0.17 b	4.70 ± 0.15 b	6.8 ± 0.27 c	7.4 ± 0.15 c	2.62 ± 0.14 b	4.20 ± 0.27 b	6.10 ± 0.19 b	7.00 ± 0.28 b
	800	3.20 ± 0.16 b	4.50 ± 0.14 b	6.5 ± 0.23 c	7.0 ± 0.19 c	2.59 ± 0.16 b	4.00 ± 0.23 b	5.80 ± 0.21 c	6.70 ± 0.22 c

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.