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. 2017 Jun 30;37(3):376–384. doi: 10.5851/kosfa.2017.37.3.376

Table 4. Chemical composition of cooked patties.

Moisture (%) Protein (%) Fat (%) Ash (%) pH
C 56.58a±0.31 25.47a±0.36 13.23b±0.73 3.77a±0.04 6.21a±0.01
G25 56.04a±0.39 25.14a±0.28 14.26a±0.17 3.73ab±0.14 6.17b±0.01
G50 55.68a±0.27 25.18a±0.46 14.57a±0.62 3.52c±0.02 6.14c±0.01
G100 54.81b±0.84 26.67b±0.36 12.85b±0.22 3.58bc±0.04 6.14c±0.02

Data are presented as the mean values of 3 replications ± SD.

a-cMeans with the different letter in the same column are significantly different (p<0.05).