Table 4. Effect of aerobic, vacuum and different modified atmosphere packagings on pH, T-VBN and cooking loss of poultry breast fillets

Packaging methods		Storage time (D)						p-value
Packaging methods		0	2	4	6	8	10	d	trt	d×trt
pH	Control	5.93±0.01	5.89±0.01	5.90±0.01	5.89±0.00	5.90±0.01	5.93±0.05	<0.071	<0.342	<0.218
	VP	5.94±0.01	5.89±0.01	5.89±0.01	5.89±0.01	5.91±0.01	5.93±0.01
	MAP-1	5.95±0.01	5.87±0.01	5.88±0.01	5.91±0.00	5.92±0.01	5.92±0.00
	MAP-2	5.94±0.00	5.88±0.00	5.89±0.01	5.79±0.01	5.81±0.01	5.89±0.00
T-VBN (mgN/100 g)	Control	18.67^k±0.80	21.00^hijk±1.40	22.87^ghij±0.80	31.73^cd±0.80	40.13^b±0.80	49.00^a±1.40	<0.0001	<0.0001	<0.0001
	VP	19.13^jk±0.80	19.13^jk±0.80	23.33^ghi±0.80	28.00^def±1.40	29.40^cde±1.40	33.13^c±0.80
	MAP-1	18.67^k±0.80	18.67^k±0.80	19.60^ijk±1.40	24.27^fgh±0.80	24.27^fgh±0.90	26.60^efg±1.40
	MAP-2	19.13^jk±0.80	22.87^ghij±1.62	21.467^hijk±2.14	21.93^hijk±0.80	24.27^fgh±2.13	28.00^def±1.40
Cooking loss (%)	Control	20.49^ghi±0.53	23.48^c±0.44	22.69^cde±0.19	27.50^b±0.43	29.03^ab±0.99	30.79^a±0.40	<0.0001	<0.0001	<0.0001
	VP	19.63^hi±0.66	21.22^efgh±0.60	22.54^cdef±0.49	21.82^cdefg±0.67	20.69^fghi±0.45	20.35^ghi±0.39
	MAP-1	19.12ⁱ±0.56	20.70^efghi±0.60	21.53^cdefgh±0.28	21.43^defgh±0.7	20.84^efghi±1.10	20.18^ghi±0.17
	MAP-2	20.70^efghi±0.64	21.93^cdefg±0.89	23.31^cd±0.34	21.77^cdefg±0.63	20.84^efghi±0.71	22.05^cdefg±1.14

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).
TBARS, thiobarbituric acid reactive substances.