Table 3. Changes in sensory scores of chicken patties incorporated with CH, CH+GA, and GA-g-CH during refrigerated storage
| Parameters | Treatments | Storage time (day) |
| 0 | 3 | 6 | 9 | 12 | 15 |
| Color | CON | 4.97±0.03Aa | 3.85±0.20Bb | 3.34±0.29Cc | 2.67±0.19Cd | 2.26±0.15De | 1.50±0.15Df |
| CH | 4.95±0.06Aa | 4.42±0.15Ab | 4.16±0.24Bb | 3.47±0.20Bc | 3.15±0.10Cd | 2.58±0.19Ce |
| CH+GA | 4.95±0.05Aa | 4.58±0.10Ab | 4.45±0.20ABb | 3.97±0.15Ac | 3.40±0.15Bd | 3.15±0.10Be |
| GA-g-CH | 4.93±0.07Aa | 4.48±0.16Ab | 4.61±0.15Ab | 4.20±0.10Ac | 3.91±0.10Ad | 3.50±0.22Ae |
| Odor | CON | 4.94±0.07Aa | 4.04±0.05Bb | 3.25±0.10Cc | 2.83±0.15Dd | 2.11±0.10De | 1.41±0.15Df |
| CH | 4.94±0.08Aa | 4.58±0.10Ab | 3.85±0.15Bc | 3.37±0.15Cd | 2.95±0.10Ce | 2.67±0.10Cf |
| CH+GA | 4.94±0.05Aa | 4.51±0.20Ab | 4.54±0.24Ab | 3.91±0.10Bc | 3.37±0.11Bd | 3.15±0.10Bd |
| GA-g-CH | 4.93±0.06Aa | 4.51±0.11Ab | 4.45±0.15Ab | 4.20±0.19Ac | 3.91±0.10Ad | 3.50±0.14Ae |
| Overall acceptability | CON | 4.96±0.10Aa | 3.97±0.05Bb | 3.18±0.15Cc | 2.71±0.15Dd | 2.20±0.25De | 1.44±0.19Df |
| CH | 4.92±0.05Aa | 4.48±0.10Ab | 3.85±0.20Bc | 3.40±0.15Cd | 3.05±0.11Ce | 2.80±0.20Ce |
| CH+GA | 4.96±0.11Aa | 4.51±0.15Ab | 4.48±0.09Ab | 3.91±0.09Bc | 3.47±0.14Bd | 3.15±0.09Be |
| GA-g-CH | 4.89±0.05Aa | 4.58±0.11Ab | 4.54±0.14Ab | 4.29±0.10Ac | 3.91±0.09Ad | 3.53±0.09Ae |
Values are presented as mean±SE.
Different letters within a column indicate significant difference (p<0.05).
Different letters within a row indicate significant difference (p<0.05).
CH, chitosan; GA, gallic acid; GA-g-CH, gallic acid-grafted-chitosan.