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Αποτελέσματα (Αγγλικά) 1:

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Αποτελέσματα (Αγγλικά) 2:

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Αποτελέσματα (Αγγλικά) 3:

pH changes in the cooked meatballs during 14 d at +4 ◦C and 60 d at 18 ◦C storage periods are presented in Table 4. pH values of themeatballs at +4 ◦C ranged between 6.14 and 7.30. A two-way interactionbetween groups and storage time was found regarding pH values ofexperimental cooked meatballs groups (P < 0.001). The interactionshowed that pH values were rather stable during 7 d storage in alltreatment groups. However, there was an increasing trend in pH of theC-1, C-2 and AE-3 groups during the rest of the storage period (P <0.05). The increasing trend in pH could be the result of the accumulationof metabolites by bacterial activity in meat, and deamination of proteins(Biswas, Keshri, & Bisht, 2004). Similarly, ¨Ozvural, Huang, and Chikindas(2016) and Zhang, He, Kang, and Li (2018) reported that theedible coatings increased the pH values in hamburger patties and porkchops, respectively at 4 ◦C. The similar interaction showed that at theend of the storage (day 14), AE-6, AE-9, ME-3, ME-6, and ME-9 groupshad lower pH values than C-1 (P < 0.05). Bifani et al. (2007) reportedthat the concentration and type of extracts or essential oils added toedible films and coatings affect the carbon dioxide (CO2) permeability.Herbal extract or essential oils can affect the permeability of the gas byreducing or increasing the CO2 solubility. In this study, AE or ME addedto WPC reduced the CO2 permeability. Therefore, the pH valuesdecreased with increased the gas concentration. pH values of themeatballs at 18 ◦C ranged from 6.14 to 6.23 on manufacturing day.The results revealed that pH of the meatballs at 18 ◦C were ratherstable during 60 d storage in all treatment groups (P < 0.05). In addition,there were none pH differences (P > 0.05) among all treatmentgroups during the whole storage periods. However, it was determinedthat only the pH of the C-2 group was decreased at the end of the storage(P < 0.05).aw values (data is not presented) varied between 0.894 and 0.911and 0.886–0.911 at the whole storage periods at 4 ◦C and 18 ◦C,respectively. In general, the aw values were not affected by the ediblecoating process. Similarly, Jridi et al. (2018) reported that the ediblecoatings did not cause significant aw differences in beef during the 8-d storage.