Table 2.
Effects of fat replacement by olive oil on the pH, aw and color parameters of goat burgers as compared with commercial beef burgers.
| Parameter | Burgers | SEM | Significance | ||
|---|---|---|---|---|---|
| GOO | GPF | CH | |||
| pH | 5.97 | 5.96 | 5.44 | 0.38 | ns |
| aw | 0.96 a | 0.93 c | 0.95 b | 0.00 | *** |
| Color | |||||
| L* | 46.42 b | 45.53 b | 52.15 a | 0.74 | *** |
| a* | 11.68 b | 8.54 c | 30.03 a | 0.40 | *** |
| b* | 15.11 b | 13.23 c | 24.82 a | 0.42 | *** |
| h° | 52.25 b | 57.20 c | 39.58 a | 0.35 | *** |
| C* | 3.66 b | 3.29 c | 5.23 a | 0.05 | *** |
SEM: Standard Error of the Mean; Significance: *** p < 0.001; ns: not significant; a–c, mean values in the same row (corresponding to the same parameter) not followed by a common letter differ significantly (p < 0.05; Tukey test).