Table 6. Effect of pomegranate peel powder, pomegranate aril bagasse powder, and their aqueous extracts on pH and thiobarbituric acid (TBA) value of chicken meat patties packaged under aerobic conditions and stored at 4±2°C

Treatments	0 day	4th day	8th day	12th day	16th day
pH
Control	6.30±0.10aBC	6.21±0.13aC	6.25±0.04aBC	6.35±0.08aAB	6.42±0.09aA
BHT	6.25±0.08aBC	6.14±0.09aC	6.24±0.07aBC	6.30±0.10aB	6.42±0.09aA
PPP	6.21±0.14aBC	6.11±0.11aC	6.20±0.08aBC	6.27±0.06aAB	6.36±0.09aA
PABP	6.23±0.09aBC	6.17±0.07aC	6.20±0.08aBC	6.28±0.08aB	6.41±0.10aA
PPAE	6.23±0.12aBC	6.16±0.04aC	6.23±0.09aBC	6.28±0.07aAB	6.39±0.11aA
PABAE	6.24±0.10aB	6.18±0.06aB	6.23±0.13aB	6.30±0.10aAB	6.40±0.10aA
TBA value (mg malonaldehyde/kg)
Control	0.56±0.08aD	0.63±0.26aD	1.05±0.03aC	1.64±0.27aB	1.95±0.15aA
BHT	0.53±0.10aC	0.61±0.22abC	0.87±0.04abB	1.16±0.24bA	1.40±0.32bA
PPP	0.24±0.07cC	0.35±0.10cC	0.72±0.14bA	0.78±0.20cA	0.81±0.11cA
PABP	0.30±0.10cB	0.40±0.12bcB	0.75±0.29bA	0.83±0.22cA	0.84±0.06cA
PPAE	0.41±0.07bB	0.50±0.07abcB	0.75±0.27bA	0.81±0.05cA	0.83±0.10cA
PABAE	0.46±0.13abC	0.56±0.12abBC	0.81±0.16bAB	0.81±0.05cAB	1.00±0.39cA

n=6, Mean±SD.
BHT, 100 ppm butylated hydroxytoluene; PPP, 2 g pomegranate peel powder; PABP, 4 g pomegranate aril bagasse powder; PPAE, 6 g pomegranate peel powder aqueous extract; PABAE, 9 g pomegranate aril bagasse powder aqueous extract.
Means with different small superscripts within a column and capital superscripts within a row for a particular parameter differ significantly (p<0.05).