## 3 Results and Discussion
### Chicken Meat Preservation with Kidney Bean Protein Hydrolysates
#### 3.2.1 Physicochemical Changes during Cold Storage
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c c} \hline \hline \multirow{3}{*}{**Sample**} & \multirow{3}{*}{
\begin{tabular}{c} **Cron** \\ **(sg/g)** \\ \end{tabular} } & \multicolumn{6}{c}{**Duration of Cold Storage (Days)**} \\ \cline{3-14}  & & **0** & **10** & **20** & **30** & **0** & **10** & **20** & **30** & **0** & **10** & **20** & **30** & **0** & **10** & **20** & **30** \\ \cline{3-14}  & & \multicolumn{6}{c}{**pH**} & \multicolumn{6}{c}{**TVBN (mg N/100 g Sample)**} & \multicolumn{6}{c}{**Memmyoglobin (\%)**} & \multicolumn{6}{c}{**Lipid Oxidation Inhibition (\%)**} \\ \hline Cont & 0.0 & 5.60\({}^{\circ}\) & 6.57\({}^{\circ}\) & 7.50\({}^{\circ}\) & 8.90\({}^{\circ}\) & 6.50\({}^{\circ}\) & 7.20\({}^{\circ}\) & 7.80\({}^{\circ}\) & 8.35\({}^{\circ}\) & 9.00\({}^{\circ}\) & 28.00\({}^{\circ}\) & 42.00\({}^{\circ}\) & 52.50\({}^{\circ}\) & 33\({}^{\circ}\) & 24\({}^{\circ}\) & 18\({}^{\circ}\) & 9\({}^{\circ}\) \\ \cline{3-14}  & 200 & 5.45\({}^{\circ}\) & 5.90\({}^{\circ}\) & 6.45\({}^{\circ}\) & 7.00\({}^{\circ}\) & 6.22\({}^{\circ}\) & 6.50\({}^{\circ}\) & 6.95\({}^{\circ}\) & 7.20\({}^{\circ}\) & 8.99\({}^{\circ}\) & 18.00\({}^{\circ}\) & 21.00\({}^{\circ}\) & 30.00\({}^{\circ}\) & 33\({}^{\circ}\) & 29\({}^{\circ}\) & 27\({}^{\circ}\) & 17\({}^{\circ}\) \\ BKH & 400 & 5.31\({}^{\circ}\) & 5.70\({}^{\circ}\) & 6.20\({}^{\circ}\) & 6.82\({}^{\circ}\) & 6.10\({}^{\circ}\) & 6.20\({}^{\circ}\) & 6.45\({}^{\circ}\) & 6.80\({}^{\circ}\) & 8.15\({}^{\circ}\) & 13.30\({}^{\circ}\) & 16.00\({}^{\circ}\) & 25.00\({}^{\circ}\) & 33\({}^{\circ}\) & 31\({}^{\circ}\) & 29\({}^{\circ}\) & 25\({}^{\circ}\) \\  & 800 & 5.19\({}^{\circ}\) & 5.66\({}^{\circ}\) & 5.90\({}^{\circ}\) & 6.24\({}^{\circ}\) & 5.56\({}^{\circ}\) & 5.86\({}^{\circ}\) & 6.20\({}^{\circ}\) & 6.50\({}^{\circ}\) & 7.51\({}^{\circ}\) & 11.30\({}^{\circ}\) & 14.55\({}^{\circ}\) & 22.60\({}^{\circ}\) & 34\({}^{\circ}\) & 33\({}^{\circ}\) & 32\({}^{\circ}\) & 30\({}^{\circ}\) \\ \cline{3-14}  & 200 & 5.48\({}^{\circ}\) & 6.00\({}^{\circ}\) & 7.00\({}^{\circ}\) & 7.41\({}^{\circ}\) & 6.34\({}^{\circ}\) & 6.80\({}^{\circ}\) & 8.70\({}^{\circ}\) & 7.40\({}^{\circ}\) & 8.85\({}^{\circ}\) & 20.30\({}^{\circ}\) & 25.90\({}^{\circ}\) & 30.50\({}^{\circ}\) & 33\({}^{\circ}\) & 27\({}^{\circ}\) & 25\({}^{\circ}\) & 14\({}^{\circ}\) \\ BKH & 400 & 5.34\({}^{\circ}\) & 5.70\({}^{\circ}\) & 5.60\({}^{\circ}\) & 5.00\({}^{\circ}\) & 6.09\({}^{\circ}\) & 6.19\({}^{\circ}\) & 6.40\({}^{\circ}\) & 6.00\({}^{\circ}\) & 6.00\({}^{\circ}\) & 6.00\({}^{\circ}\) & 7.15\({}^{\circ}\) & 8.30\({}^{\circ}\) & 16.10\({}^{\circ}\) & 23.10\({}^{\circ}\) & 35.00\({}^{\circ}\) & 34\({}^{\circ}\) & 30\({}^{\circ}\) & 32\({}^{\circ}\) & 28\({}^{\circ}\) \\  & 800 & 5.29\({}^{\circ}\) & 5.50\({}^{\circ}\) & 6.20\({}^{\circ}\) & 6.50\({}^{\circ}\) & 6.11\({}^{\circ}\) & 6.31\({}^{\circ}\) & 6.50\({}^{\circ}\) & 6.0\({}^{\circ}\) & 7.15\({}^{\circ}\) & 6.80\({}^{\circ}\) & 7.93\({}^{\circ}\) & 13.30\({}^{\circ}\) & 16.80\({}^{\circ}\) & 27.30\({}^{\circ}\) & 35\({}^{\circ}\) & 32.20\({}^{\circ}\) & 30\({}^{\circ}\) & 28\({}^{\circ}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Physicochemical changes in raw chicken meat supplemented with black, red, and white kidney bean protein hydrolysate (BKH, RKH, and WKH) obtained by alcalase after 30 min hydrolysis, at 0–30 days cold storage at 4 \({}^{\circ}\)C.  
2.2. Fluctuation in Color Parameters and Sensorial Traits of Raw Chicken Meat during 30 Days of Cold Storage  
Figure 5 presents and predict the changes in the color parameters in chicken meat samples supplemented or un-supplemented with kidney bean protein hydrolyses after 30 days of cold storage. The whiteness indicator (\(L^{\star}\)) of chicken meat significantly increased with WKH (800 \(\upmu\)g/g) from 60.15 in control sample to 61.90, with a relative increase of 12% over control.