Table 9.
The effect of octenyl-succinylated (Osan) corn starch, native starch and animal fat on the color characteristics of cooked meat patties at −20 for different days.
| 0 | 30 | 60 | |||||
|---|---|---|---|---|---|---|---|
| 5% | 15% | 5% | 15% | 5% | 15% | ||
| L* 3 | Control 2 | 31.46 ± 1.68 b,1 | 1 30.46 ± 0.32 b | 32.45 ± 0.52 b | 36.47 ± 0.69 a | 34.89 ± 0.30 a | 37.27 ± 0.54 a |
| Native | 32.86 ± 0.36 b | 32.38 ± 0.71 c | 40.82 ± 0.20 a | 42.64 ± 0.85 b | 36.41 ± 0.52 b | 45.63 ± 0.10 a | |
| Osan | 31.49 ± 0.44 b | 38.50 ± 0.31 b | 36.96 ± 1.27 a | 45.52 ± 0.69 a | 38.09 ± 0.40 a | 46.43 ± 0.56 a | |
| a* 4 | Control | 8.27 ± 0.18 a | 9.69 ± 0.19 a | 8.79 ± 0.18 a | 10.02 ± 0.04 a | 9.06 ± 0.19 a | 8.28 ± 0.32 b |
| Native | 9.65 ± 0.46 b | 10.91 ± 0.16 a | 13.38 ± 0.33 a | 9.83 ± 0.10 a | 12.22 ± 0.45 a | 9.90 ± 0.30 a,b | |
| Osan | 9.96 ± 0.08 b | 11.66 ± 0.10 a | 11.75 ± 0.33 a,b | 11.80 ± 0.30 a | 12.65 ± 0.12 a | 10.67 ± 0.77 a | |
| b* 5 | Control | 9.52 ± 0.51 a | 8.32 ± 0.07 b | 8.64 ± 0.89 a | 10.72 ± 0.49 a | 7.91 ± 0.16 a | 10.52 ± 1.51 a |
| Native | 10.30 ± 0.37 a,b | 11.77 ± 0.12 c | 9.83 ± 0.25 b | 14.42 ± 0.89 b | 10.76 ± 0.09 a | 15.48 ± 0.15 a | |
| Osan | 11.24 ± 0.21 a | 11.88 ± 0.23 b | 10.17 ± 0.59 b | 15.40 ± 0.57 a | 10.78 ± 0.59 a,b | 15.43 ± 0.15 a | |
1 Values followed by different letters (a–c) within each row are significantly different (p ≤ 0.05); 2 control = animal fat. 3 L* = lightness, 4 a* = redness and 5 b* = yellowness; the statistical analysis was done for the 5% separate from the 15%.