Table 2.
Proximate composition, lipid oxidation and physicochemical properties of pork burgers.
| Parameters | Treatments | SEM | Sig. | ||
|---|---|---|---|---|---|
| CON | T1 | T2 | |||
| Chemical composition (g/100 g) | |||||
| Moisture | 70.45 a | 74.26 b | 74.56 b | 0.296 | *** |
| Fat | 10.03 b | 5.92 a | 5.64 a | 0.319 | *** |
| Protein | 17.34 | 16.83 | 16.80 | 0.111 | ns |
| Ash | 1.90 a | 2.24 b | 2.23 b | 0.026 | *** |
| Energy content (Kcal/100 g) | 159.69 b | 120.60 a | 117.98 a | 2.981 | *** |
| Energy reduction (%) | 0.00 a | 24.46 b | 26.13 b | 1.841 | *** |
| Fat reduction (%) | 0.00 a | 41.07 b | 43.14 b | 3.077 | *** |
| Colour parameters | |||||
| L* | 55.46 a | 64.06 c | 61.70 b | 0.650 | *** |
| a* | 11.60 | 10.58 | 11.11 | 0.216 | ns |
| b* | 18.87 a | 20.49 b | 19.99 a b | 0.279 | * |
| pH | 5.67 | 5.63 | 5.61 | 0.018 | ns |
| Cooking loss (%) | 26.41 | 25.47 | 25.03 | 0.299 | ns |
| Texture parameters | |||||
| Hardness (N) | 54.29 a | 68.67 b | 68.01 b | 1.257 | *** |
| Springiness (mm) | 0.76 | 0.75 | 0.75 | 0.004 | ns |
| Cohesiveness | 0.57 a | 0.59 b | 0.59 b | 0.004 | * |
| Gumminess (N) | 30.83 a | 40.05 b | 39.66 b | 0.812 | *** |
| Chewiness (N·mm) | 23.09 a | 30.45 b | 29.59 b | 0.658 | *** |
Results in the same row with the same superscripts indicates no significant differences. Sig.: significance: * (p < 0.05); *** (p < 0.001); ns: not significant. CON: control burgers; T1: burgers reformulated with walnut and algal oil mixture hydrogel; T2: burgers reformulated with pistachio and algal oil mixture hydrogel.