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Table 2.
The lightness value (L*) of marinated spent hen chicken thigh.
Day/Sample
0
3
6
9
12
C
53.7aC
49.5bB
48.0bcAB
45.6cA
40.1dB
MG
51.68aD
49.8bB
47.2cB
45.1dA
41.98eB
SM
53.70aC
51.2bB
48.9cAB
47.2cA
44.9dA
NG
57.4aA
53.1bA
50.4cA
46.7cA
45.1dA
BHA/BHT
54.9aB
51.5bAB
47.2cB
45.4cdA
44.1dA
Value are expressed as mean (n
3). Values marked by the different superscript letters within a sample (a-d) and (A-D)
between a sample denote statistically differences (p .05).
=
Table 3.
The redness (a*) of marinated spent hen chicken thigh.
Day/Sample
0
3
6
9
12
C
17.8aA
13.8bC
10.8cC
9.2cdB
7.4dB
MG
16.5aA
14.3bBC
11.6cBC
8.6dB
7.8dB
SM
17.9aA
15.5bAB
13.1cAB
10.0dB
6.3eB
NG
18.0aA
15.3bAB
12.8cAB
11.9cdA
10.3dA
BHA/BHT
17.5aA
16.3aA
13.7bA
13.1bA
10.5cA
Value are expressed as mean (n
3). Values marked by the different superscript letters within a sample (a-d) and (A-C)
between a sample denote statistically differences (p .05).
=
sample. Hence it is suggested that the ginger rhizome
powder and BHA:BHT can be used to preserve the
color of chicken thigh. The decrease in color values
during storage was also probably because of the
oxidation of pigments (Ahmed, 2004).
Table 3 showed the redness value (a*) as affected
by marination process. In general, the a* value for
tested chicken thigh were in the range of 16.45 to
18.03 with no difference among samples during
the 0 day of chilled storage (p
Table 4. The yellowness (b*) value of marinated spent
hen chicken thigh.
Day/Sample
0
3
6
9
12
C
11.7aA
6.5cC
7.3bA
5.8dB
4.6dBC
MG
14.0aA
11.1bAB
7.6cA
6.6cB
4.2dC
SM
14.1aA
10.1bB
8.8cA
8.5cA
6.6dA
NG
13.0aA
10.3bB
8.7cA
8.1cA
5.3dAB
BHA/BHT
12.7aA
11.8abA
9.0cA
8.7cA
5.9dAB
.05). It showed
that all tested sample were in the same redness
level. Basically, addition of ginger rhizome pow-
der did not give any difference in the redness value
during the 0 day of storage. However, the redness
value for all tested sample gradually decreased as
a function of chill storage. The meat redness was
drastically reduced for the first 9 days of storage
in all treated sample except for spent hen chicken
thigh marinated with synthetic antioxidant (BHA/
BHT). BHA:BHT reasonably stabilized the a*
value up to day 3 and maintained up to 9 days of
chill storage and only deteriorated after 12 days
of storage period. Among all, BHT/BHA treated
sample showed the highest a* value up to nine
days of storage period but no significant differ-
ent (p
>
Value are expressed as mean (n = 3). Values marked by
the different superscript letters within a sample (a-d) and
(A-D) between a sample denote statistically differences
(p .05).
tested samples was comparable to each other (in
the range of 11.70 to 14.10) but drastically reduced
after day three of chilled storage.
The dramatic decreased can be seen in the con-
trol sample when the b* value reduced to almost 45
percent after three days of storage and reduced up
to 60.34 percent at the end of storage period. No
significant different can be seen in the MG with
control sample after 12 days. But surprisingly, the
b* value was significantly higher in the other tested
sample. The yellowness of SM and NG found to
be equivalent to the BHA/BHT sample. Thus it
showed that size reduction technology has the
potential to enhance the freshness of marinated
chicken samples.
.05) from the one marinated with nanos-
tructured ginger rhizome at the end of storage
period. Thus it shows the comparable effectiveness
between nanostructured ginger rhizome powder
and synthetic antioxidant.
While yellowness value (b*) illustrated in Table 4.
Primarily the yellowness value (b*) for the entire
>
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