Antimicrobials

Treatment

Scores of different sensory characteristics

Color

Aroma

Taste

Acceptability

Oregano oil

0%

3.88 ± 0.83a

4.25 ± 0.89a

4.38 ± 0.52a

4.8 ± 1.2a

0.1%

4.3 ± 1.3a

4.8 ± 1.3a

4.13 ± 0.83a

5.0 ± 1.1a

0.5%

4.8 ± 1.3a

6.6 ± 1.2b

7.0 ± 1.2b

1.8 ± 1.2b

1.0%

3.88 ± 0.99a

6.6 ± 1.2b

7.88 ± 0.35b

1.13 ± 0.35b

Cinnamon oil

0%

4.9 ± 1.5a

3.8 ± 1.7a

3.4 ± 1.2a

4.5 ± 1.9ab

0.1%

3.5 ± 1.1a

4.6 ± 1.6ab

4.38 ± 0.92a

5.1 ± 1.6a

0.5%

4.88 ± 0.64a

6.0 ± 1.1b

6.3 ± 1.2b

2.4 ± 1.4bc

1.0%

4.1 ± 1.5a

6.3 ± 1.6b

7.38 ± 0.92b

1.6 ± 1.1c

Olive extract

0%

4.3 ± 1.6a

3.25 ± 0.89a

3.9 ± 1.1a

4.8 ± 1.9a

3%

3.5 ± 1.7a

6.1 ± 1.5b

7.57 ± 0.79b

1.00 ± 0.00b

5%

5.25 ± 0.89a

7.13 ± 0.99b

7.75 ± 0.46b

1.0 ± 0.0b

7%

5.5 ± 1.1a

7.25 ± 0.46b

7.75 ± 0.46b

1.0 ± 0.0b

Apple extract

0%

3.6 ± 1.2a

4.3 ± 1.4a

4.0 ± 1.3a

4.4 ± 1.9a

3%

4.63 ± 0.92ab

6.13 ± 0.99b

6.1 ± 1.3b

2.50 ± 0.76b

5%

6.00 ± 0.76bc

6.3 ± 1.0b

7.00 ± 0.76b

1.63 ± 0.74b

7%

6.88 ± 0.83c

7.38 ± 0.74b

7.63 ± 0.52b

1.13 ± 0.35b