Table 1.

Physical properties of beef patties manufactured with different protein sources

	Soy	Pea	Lentil	Bean	Spirulina	Chlorella	SEM	Sig.
pH	6.32c	6.56a	6.35c	6.28c	6.30c	6.47b	0.22	***
Colour parameters
L*	39.83b	41.84a	40.38ab	38.90b	30.34c	28.40d	0.99	***
a*	22.37ab	22.22b	22.92ab	23.25a	3.24c	− 2.67d	1.99	***
b*	18.37a	19.17a	19.09a	18.41a	11.33b	5.97c	0.94	***
Textural parameters
Cooking loss (%)	8.28	9.73	8.78	9.79	9.65	8.19	0.23	ns
Hardness (N)	31.88	28.05	27.96	30.60	29.04	27.17	0.07	ns
Adhesiveness (g s)	− 0.63	− 0.77	− 0.98	− 1.20	− 0.69	− 0.72	0.11	ns
Elasticity (mm)	0.84	0.80	0.79	0.81	0.87	0.81	0.02	ns
Cohesiveness	0.50	0.45	0.47	0.46	0.49	0.44	0.01	ns
Gumminess (N)	16.09	12.75	13.14	14.03	12.95	11.97	0.04	ns
Chewiness (N mm)	13.53	10.20	10.40	11.88	12.36	9.71	0.06	ns

SEM standard error of the mean. Means with the different superscript letters in a row are differ significantly

Sig significance, ns not significant; ***P < 0.001