. 2020 Mar 1;40(2):262–273. doi: 10.5851/kosfa.2020.e11

Table 3. Physicochemical analysis of pork patties supplemented with various liquids.

Treatment	pH	Water content (%)	Cooking loss (%)	Thawing loss (%)	Liquid holding capacity (%)
W	6.69±0.01^b	71.57±0.63^a	15.31±2.00^b	1.02±0.14^ab	69.92±1.43^c
OW	6.67±0.01^c	63.20±2.96^b	12.46±0.33^b	1.05±0.15^ab	75.52±1.02^b
OWS	6.63±0.01^d	64.79±0.87^b	32.51±6.39^a	1.13±0.24^a	66.82±0.63^d
NEM	6.72±0.01^a	63.75±0.55^b	12.17±0.86^b	0.75±0.16^b	79.70±1.10^a

Pork patties supplemented with different liquids.

Table provides mean values±SD.

^a–e

Values with different letters in a column are significantly different (p<0.05).

W, water; OW, oil and water; OWS, oil (1% lecithin) and water (3.5% tween 80); NEM, nanoemulsion, oil (1% lecithin) and water (3.5% tween 80), which were processed using high a speed homogenizer and microfluidizer.