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. 2011 Aug 24;51(2):353–358. doi: 10.1007/s13197-011-0507-9

Table 2.

Physicochemical characteristics of the chicken meat patties incorporated with selected level of the linseed and canola flours/oils

Characteristics	Treatments
Characteristics	Control	T₁	T₂	T₃	T₄
pH emulsion	6.1 ± 0.05^a	6.1 ± 0.01^a	6.1 ± 0.02^a	6.2 ± 0.02^b	6.1 ± 0.02^a
pH product	6.3 ± 0.02	6.3 ± 0.07	6.3 ± 0.02	6.3 ± 0.08	6.3 ± 0.06
Moisture (%)	63.5 ± 0.45	63.0 ± 0.54	63.0 ± 0.63	63.0 ± 0.68	62.0 ± 0.76
Fat (%)	7.7 ± 0.09^a	8.2 ± 0.04^b	8.0 ± 0.15^ab	7.3 ± 0.10^a	7.2 ± 0.15^a
Protein (%)	18.3 ± 0.18^a	18.4 ± 0.07^a	19.0 ± 0.12^b	18.3 ± 0.12^a	18.4 ± 0.20^a
Ash (%)	2.3 ± 0.06^a	2.6 ± 0.08^b	2.5 ± 0.07^b	2.7 ± 0.16^b	2.6 ± 0.19^b
Total crude fiber (%)	0.42 ± 0.02^a	1.9 ± 0.03^c	0.68 ± 0.04^b	–	–
Moisture protein ratio	3.4 ± 0.16	3.4 ± 0.30	3.4 ± 0.14	3.3 ± 0.24	3.4 ± 0.19
Peroxide value (meq/kg)	5.6 ± 0.15	5.9 ± 0.29	5.5 ± 0.43	5.9 ± 0.31	5.4 ± 0.41
Energy (kcals/100 g)	151.9 ± 0.35^a	158.3 ± 0.28^b	157.5 ± 0.32^b	152.5 ± 0.35^a	151.0 ± 0.41^a
Energy/patty (kcals)	104.2 ± 0.04^a	108.6 ± 0.05^b	108.2 ± 0.07^b	106.3 ± 004^a	105.3 ± 0.05^a

n = 6,T₁ = 4% linseed flour, T₂ = 2% canola flour, T₃ = 3% linseed oil, T₄ = 4% canola oil

Mean ± SE with different superscripts in same row differ significantly (P < 0.05)