Table 3.
Effects of fat replacement by olive oil on the physicochemical composition of goat burgers as compared with commercial beef burgers.
| Parameter | Burgers | SEM | Significance | ||
|---|---|---|---|---|---|
| GOO | GPF | CH | |||
| Moisture (%) | 74.23 a | 74.48 a | 63.36 b | 1.00 | *** |
| Ashes (%) | 1.82 a | 1.23 b | 1.46 b | 0.10 | ** |
| Protein (%) | 19.04 a | 19.08 a | 17.43 b | 0.19 | *** |
| Fat (%) | 4.0 b | 2.78 c | 13.45 a | 0.25 | *** |
| Chlorides (%) | 1.6 a | 1.21 a | 0.43 b | 0.02 | *** |
| Collagen (%) | 0.34 b | 0.40 b | 0.59 a | 0.04 | ** |
| Pigments | 0.47b | 0.50 b | 0.56 a | 0.02 | * |
SEM: Standard Error of the Mean; Significance: * p < 0.05; ** p < 0.01; *** 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).