Table 3. Chemical composition of raw patties.
Moisture (%) | Protein (%) | Fat (%) | Ash (%) | pH | |
---|---|---|---|---|---|
C | 58.59b±1.22 | 18.21±0.78 | 19.23a±0.40 | 3.07a±0.04 | 6.12a±0.3 |
G25 | 59.66b±1.29 | 17.94±0.62 | 18.21b±0.65 | 3.06a±0.09 | 6.08b±0.01 |
G50 | 60.72b±0.56 | 17.95±0.20 | 15.61c±0.49 | 2.92b±0.02 | 6.07bc±0.01 |
G100 | 66.74a±0.57 | 17.67±0.13 | 11.65d±0.11 | 2.80c±0.04 | 6.05c±0.01 |
Data are presented as the mean values of 3 replications ± SD.
a-dMeans with the different letter in the same column are significantly different (p<0.05).