# The Effects of Combined _Aloe vera_ Gel and Blended Antioxidants on Cooked Chicken Meat Quality
## 3 Results and Discussion
### Total Volatiles  
All treatment additives exhibited a considerable (\(p<0.05\)) effect decreasing the total volatiles (ketones, hydrocarbons, aldehydes, sulfuric compounds, and other detectable off-odor volatiles) compared to the control (Tables 4 and 5). \begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & \multicolumn{5}{c}{**Total Ion Counts \(\times\) 10\({}^{4}\)**} \\ \hline
**Compounds** & **CONT** & **BL\({}_{1}\)** & **BL\({}_{2}\)** & **E-250** & **BHA** & **SEM** \\ \hline Pentane & 5711 \({}^{\text{a}}\) & 5283 \({}^{\text{ab}}\) & 4892 \({}^{\text{ab}}\) & 5053 \({}^{\text{ab}}\) & 4840 \({}^{\text{b}}\) & 192 \\ Carbon disulfide & 3760 \({}^{\text{a}}\) & 2954 \({}^{\text{ab}}\) & 2472 \({}^{\text{b}}\) & 2663 \({}^{\text{ab}}\) & 3018 \({}^{\text{ab}}\) & 275 \\
2-Propanone & 12,658 \({}^{\text{a}}\) & 9632 \({}^{\text{a}}\) & 9115 \({}^{\text{a}}\) & 9618 \({}^{\text{a}}\) & 9363 \({}^{\text{a}}\) & 825 \\
1-Pentene & 1107 \({}^{\text{a}}\) & 899 \({}^{\text{a}}\) & 768 \({}^{\text{a}}\) & 712 \({}^{\text{a}}\) & 804 \({}^{\text{a}}\) & 164 \\ Hexane & 18,016 \({}^{\text{a}}\) & 15,386 \({}^{\text{ab}}\) & 1320\({}^{\text{ab}}\) & 13,857 \({}^{\text{b}}\) & 15,456 \({}^{\text{ab}}\) & 605 \\ Butanal & 4947 \({}^{\text{a}}\) & 4337 \({}^{\text{a}}\) & 3951 \({}^{\text{a}}\) & 4079 \({}^{\text{a}}\) & 4386 \({}^{\text{a}}\) & 303 \\ Dimethyl disulfide & 6498 \({}^{\text{a}}\) & 5055 \({}^{\text{a}}\) & 4624 \({}^{\text{a}}\) & 4957 \({}^{\text{a}}\) & 5528 \({}^{\text{a}}\) & 655 \\ Octane & 3841 \({}^{\text{a}}\) & 3433 \({}^{\text{a}}\) & 2892 \({}^{\text{a}}\) & 3023 \({}^{\text{a}}\) & 2886 \({}^{\text{a}}\) & 264 \\ Propanal & 9241 \({}^{\text{a}}\) & 8344 \({}^{\text{a}}\) & 7164 \({}^{\text{a}}\) & 7301 \({}^{\text{a}}\) & 8320 \({}^{\text{a}}\) & 703 \\ Hexanal & 42,301 \({}^{\text{a}}\) & 37,932 \({}^{\text{b}}\) & 35,161 \({}^{\text{b}}\) & 37,314 \({}^{\text{b}}\) & 36,333 \({}^{\text{b}}\) & 954 \\ Pentanal & 7358 \({}^{\text{a}}\) & 5863 \({}^{\text{b}}\) & 5145 \({}^{\text{b}}\) & 5215 \({}^{\text{b}}\) & 5256 \({}^{\text{b}}\) & 467 \\ Nonanal & 5084 \({}^{\text{a}}\) & 3618 \({}^{\text{b}}\) & 2560 \({}^{\text{c}}\) & 2988 \({}^{\text{b}}\) & 3388 \({}^{\text{b}}\) & 158 \\ \(\alpha\)-Pinene & 0 \({}^{\text{b}}\) & 45 \({}^{\text{a}}\) & 49 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 4 \\ Camphene & 0 \({}^{\text{b}}\) & 317 \({}^{\text{a}}\) & 329 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 18 \\ Limonene & 0 \({}^{\text{b}}\) & 66 \({}^{\text{a}}\) & 70 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 3 \\ y-Terpinene & 0 \({}^{\text{b}}\) & 103 \({}^{\text{a}}\) & 105 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 7 \\ Sabineine & 0 \({}^{\text{b}}\) & 53 \({}^{\text{a}}\) & 57 \({}^{\text{a}}\) & 0 \({}^{\text{b}}\) & 0 \({}^{\text{b}}\) & 7 \\ \hline \multicolumn{6}{l}{Different letters (a–c) within a row are considered different (\(p<0.05\)), \(n=4\). Treatments: control; BL\({}_{4}\); BL\({}_{2}\); E-250; 14 ppm of BHA.} \\ \end{tabular}
\end{table} 
Table 3: The direct effect of combined antioxidants on total carbonyl of cooked meat. These secondary lipid oxidation compounds reflect the degree of auto-oxidation occurrence that causes meat deterioration and makes food unhealthy for human consumption [11; 12; 42]. Based on the volatiles profile, it was also observed that the sulfuric volatiles (carbon disulfide and dimethyl disulfide) were decreased during storage for all treatments, and this was due to their extreme volatility [11; 37; 43]. In the present investigation, _Aloe vera_ gel was an excellent coating layer for the mixture of all plant extracts. However, the significant differences among treatments were due to the differences in the mechanism of how these antioxidants work. Blend 2 showed the highest antioxidant effect delaying volatiles and/or off-odor compounds' formation during storage. The effect of other treatments (blend 1, E-250, and BHA) was also very comparable (day 4 and 7).