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).