Table 4 Effect of lemon and cranberry juice on sensory evaluation of chicken thigh meat during storage at 4℃
| Treatment1) | Storage (days) | SEM2) |
0 | 3 | 6 | 9 |
Color | CON | 8.18Aa | 7.55Ba | 3.45Bb | 3.09Bb | 0.243 |
LJ | 8.18Aa | 8.09Aa | 5.73Ab | 4.18Ac | 0.204 |
CJ | 8.09Aa | 7.91ABa | 5.45Ab | 5.00Ab | 0.194 |
LCJ | 8.09Aa | 7.91ABa | 5.91Ab | 4.64Ac | 0.240 |
SEM | 0.197 | 0.130 | 0.272 | 0.257 | |
Aroma | CON | 8.27Aa | 7.27Bb | 2.00Bc | 1.55Bc | 0.197 |
LJ | 8.36Aa | 7.73ABa | 5.64Ab | 3.73Ac | 0.221 |
CJ | 8.18Aa | 7.82Aa | 5.64Ab | 4.27Ac | 0.191 |
LCJ | 8.18Aa | 7.82Aa | 6.27Ab | 4.18Ac | 0.219 |
SEM | 0.165 | 0.132 | 0.267 | 0.237 | |
Off flavor | CON | 1.18Ab | 1.64Ab | 7.55Aa | 8.27Aa | 0.197 |
LJ | 1.27Ab | 1.36Ab | 3.64Ba | 3.73Ba | 0.221 |
CJ | 1.18Ac | 1.36Ac | 3.82Bb | 4.64Ba | 0.215 |
LCJ | 1.36Ab | 1.73Ab | 3.91Ba | 4.45Ba | 0.245 |
SEM | 0.135 | 0.149 | 0.269 | 0.285 | |
Overall acceptability | CON | 8.36Aa | 7.09Bb | 3.45Bc | 2.91Bc | 0.239 |
LJ | 8.18Aa | 7.64Aa | 6.00Ab | 4.09Ac | 0.229 |
CJ | 8.00Aa | 7.82Aa | 5.55Ab | 4.18Ac | 0.286 |
LCJ | 8.09Aa | 7.82Aa | 6.09Ab | 4.45Ac | 0.279 |
SEM | 0.208 | 0.141 | 0.338 | 0.302 | |
A∼B Means within the same column with different letters are significantly different (P<0.05).
a∼c Means within the same row with different letters are significantly different (P<0.05).
1) Chicken thigh meat dipped in the distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ).
2) Standard errors of the mean.