Table 2. The average water content, pH and TBARS values, cooking loss and total HAA contents of the samples (mean ± SD).
| nx | Water (%) |
pH | TBARS (mg MDA/kg) |
Cooking Loss (%) |
Total HAA (ng/g) |
|
|---|---|---|---|---|---|---|
| Usage rate (UR, %) | ||||||
| 0 | 12 | 61,72 ± 3,95a | 5,98 ± 0,14c | 1,228 ± 0,425a | 31,56 ± 4,74a | 1,25 ± 1,22a |
| 0,5 | 12 | 60,78 ± 4,84b | 6,02 ± 0,14b | 1,088 ± 0,283b | 30,02 ± 4,98b | 0,81 ± 0,79b |
| 1 | 12 | 59,66 ± 5,33c | 6,03 ± 0,12a | 1,023 ± 0,234c | 29,07 ± 4,51c | 0,65 ± 0,62c |
| Sign. | ** | ** | ** | ** | ** | |
| Cooking Process (CP) | ||||||
| Raw | 18 | 64,95 ± 0,38a | 5,89 ± 0,03b | 0,876 ± 0,032b | ||
| Cooked | 18 | 56,49 ± 2,67b | 6,13 ± 0,06a | 1,349 ± 0,316a | ||
| Sign | ** | ** | ** | |||
| Cooking Temperature (CT, °C) | ||||||
| 150 | 12 | 62,25 ± 2,96a | 5,97 ± 0,09c | 0,959 ± 0,100c | 24,38 ± 1,19c | nd |
| 200 | 12 | 60,13 ± 5,16b | 6,02 ± 0,14b | 1,102 ± 0,259b | 31,65 ± 1,25b | 0,58 ± 0,26b |
| 250 | 12 | 59,80 ± 5,53c | 6,04 ± 0,15a | 1,277 ± 0,455a | 34,62 ± 1,30a | 2,03 ± 0,58a |
| Sign. | ** | ** | ** | ** | ** | |
| Interactions | ||||||
| UR x CP | ** | ** | ** | |||
| UR x CT | ns | * | ** | ns | ** | |
| CP x CT | ** | ** | ** | |||
| UR x CP x CT | ns | * | ** |
** p<0,01,
*p<0,05,
ns: Not Significant (p>0,05),
xn = 6 for cooking loss values
SD: Standard Deviation, nd: Not detected,
Different letters (a-c) in the same column denote significant differences (p<0,05)