Table 1.
pH and chemical composition of all sets of pasteurized pâté samples; (P-CO: control sample; P-30 and P-60: samples with 30% and 60% of pork fat replacement, respectively).
| Parameter | P-CO | P-30 | P-60 |
|---|---|---|---|
| pH | 6.45 ± 0.03 a | 6.38 ± 0.2 a,b | 6.29 ± 0.01 b |
| Protein (%) | 13.12 ± 0.72 a | 10.75 ± 0.36 b | 11.12 ± 0.71 b |
| Moisture (%) | 50.79 ± 1.53 a | 51.39 ± 1.06 a,b | 52.83 ± 1.53 b |
| Fat (%) | 27.16 ± 4.41 a | 26.34 ± 2.43 a | 20.55 ± 1.86 b |
| Ash (%) | 3.00 ± 0.10 a | 2.70 ± 0.12 b | 2.77 ± 0.05 b |
a,b Different letters (in the same line) mean that samples are statistically different (α = 0.05).