Table 5. Effect of aerobic, vacuum and different modified atmosphere packagings on color of poultry breast fillets

Packaging methods Storage time (D) p-value
0 2 4 6 8 10 d trt d×trt
Visual color acore Control 8.13cde±0.08 7.47hi±0.10 6.01k±0.10 3.96m±0.12 2.56n±0.07 1.00o±0.00 <0.0001 <0.0001 <0.0001
VP 8.49ab±0.08 8.44ab±0.10 7.67gh±0.08 7.58ghi±0.10 6.89j±0.13 5.51i±0.12
MAP-1 8.38abc±0.07 8.33bcd±0.07 8.11cde±0.09 7.76fg±0.09 7.76fg±0.07 6.84j±0.11
MAP-2 8.62a±0.07 8.31bcd±0.07 8.00ef±0.06 8.07de±0.04 8.00ef±0.00 7.36i±0.09
L* Control 55.11h±1.26 57.87bcdefgh±1.26 59.96abcde±1.92 57.63cdefgh±0.12 56.55efgh±0.84 58.28bcdefgh±1.35 <0.0001 0.0033 0.075
VP 55.39gh±1.05 58.39bcdefgh±1.08 58.14bcdefgh±1.09 59.46abcdef±0.83 60.43abcd±0.94 57.14defgh±1.08
MAP-1 56.18fgh±1.21 59.50abcdef±0.50 58.71abcde±0.70 59.78abcde±0.92 62.01a±0.94 61.15ab±1.17
MAP-2 55.97gh±1.31 58.60abde±0.74 60.50acde±0.53 60.96abc±0.19 58.16bcdefgh±1.36 60.77abc±0.76
a* Control 14.27a±0.60 14.48a±0.81 15.01a±1.44 12.18abcd±0.81 11.40bcde±0.15 11.16cde±0.46 <0.0001 0.1467 0.105
VP 13.93abc±0.84 13.25abc±0.63 13.45abc±0.69 12.37abcd±1.09 12.97abc±0.98 13.09abc±0.36
MAP-1 13.84abc±0.41 13.63abc±0.38 14.22ab±0.39 13.83abc±0.53 9.82de±1.02 11.38bcde±0.52
MAP-2 14.12ab±0.52 12.89abc±0.75 12.98abc±0.79 13.59abc±0.79 10.17de±1.40 9.26e±0.72
b* Control 14.34defgh±0.40 17.87abcde±0.62 19.82a±0.77 17.70abcde±1.43 18.65a±0.62 18.26abcd ±1.42 <0.0001 <0.0001 0.271
VP 14.56cdefgh±1.42 14.04efgh±1.41 16.68abcdef±2.31 14.49cdefgh±1.73 14.49cdefgh±1.33 11.07h±0.77
MAP-1 13.38fgh±0.70 16.13abcdefg±0.98 18.01abcde ±1.61 14.79bcdefgh±0.78 13.32fgh±0.60 12.31gh±0.70
MAP-2 14.67cdefgh±1.05 16.73abcdef±1.59 18.41abc±1.42 18.91a±0.71 14.86bcdefgh±0.98 14.78bcdefgh±1.06
Control, aerobic packaging; VP, vacuum packaging; MAP-1, modified atmosphere packaging 1 (0% O2, 40% CO2, 60% N2); MAP-2, modified atmosphere packaging 2 (20% O2, 40% CO2, 40% N2).
Superscripts indicate a statistical significant difference between days and treatment (p<0.05).