Table 6.
Chemical composition of marinated and not marinated samples
| Samples | pH | Salt (mg/100 g) | Fat (%) | Protein (%) | ||||
|---|---|---|---|---|---|---|---|---|
| NM | M | NM | M | NM | M | NM | M | |
| Hermelin | 5.66 ± 0.08 | 5.43 ± 0.12 | 1947.17 ± 227.30 | 1,334.20 ± 218.91 | 19.53 ± 0.99 | 24.09 ± 1.29 | 17.97 ± 0.17 | 11.08 ± 0.22 |
| Tomato | 3.71 ± 0.07 | 3.82 ± 0.02 | 121.14 ± 35.74 | 779.74 ± 69.46 | 0.11 ± 0.05 | 2.09 ± 0.42 | 0.54 ± 0.01 | 0.7 ± 0.01 |
| Paprika | 4.25 ± 0.15 | 4.58 ± 0.03 | 169.26 ± 34.82 | 73.16 ± 33.83 | 0.12 ± 0.03 | 0.07 ± 0.02 | 0.8 ± 0.00 | 0.76 ± 0.05 |
| Karlovarsky knedlik | 5.99 ± 0.06 | 1743.86 ± 85.02 | 0.59 ± 0.14 | 7.94 ± 0.06 | ||||
| Pork roast | 5.03 ± 0.02 | 5.12 ± 0.02 | 72.84 ± 32.96 | 1,304.51 ± 151.80 | 1.77 ± 0.12 | 13.43 ± 4.08 | 23.82 ± 0.64 | 20.62 ± 0.36 |
| Pork neck | 5.67 ± 0.06 | 5.04 ± 0.09 | 97.29 ± 1.68 | 853.00 ± 86.62 | 4.67 ± 1.30 | 7.37 ± 1.21 | 19.15 ± 1.05 | 16.88 ± 0.08 |
| Chicken breasts | 5.48 ± 0.01 | 5.02 ± 0.01 | 120.70 ± 35.45 | 508.36 ± 26.01 | 0.04 ± 0.03 | 0.19 ± 0.17 | 22.84 ± 0.36 | 18.99 ± 0.09 |
| Chicken legs | 5.74 ± 0.02 | 5.21 ± 0.03 | 97.33 ± 0.94 | 593.90 ± 64.46 | 10.78 ± 0.82 | 11.13 ± 0.30 | 16.09 ± 0.08 | 13.86 ± 0.67 |
| Salmon | 5.72 ± 0.03 | 5.44 ± 0.06 | 261.64 ± 100.42 | 646.94 ± 2.43 | 5.34 ± 0.31 | 12.66 ± 0.60 | 18.22 ± 0.71 | 15.43 ± 0.62 |
| Mackerel | 5.81 ± 0.01 | 5.49 ± 0.01 | 909.67 ± 7.10 | 1532.82 ± 0.62 | 0.51 ± 0.08 | 5.36 ± 0.27 | 18.52 ± 0.72 | 14.32 ± 0.44 |
| Duck breasts with skin | 5.47 ± 0.02 | 4.21 ± 0.01 | 86.54 ± 17.10 | 1,307.27 ± 323.59 | 18.45 ± 5.03 | 20.53 ± 2.21 | 16.06 ± 0.42 | 13.39 ± 0.23 |
| Duck breasts without skin | 5.57 ± 0.06 | 4.28 ± 0.03 | 184.87 ± 88.98 | 2034.45 ± 911.31 | 0.26 ± 0.14 | 17.03 ± 0.15 | 19.92 ± 0.05 | 16.18 ± 0.11 |
Abbreviations: M, marinated; NM, not marinated.