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. 2022 Jul 5;11(13):1986. doi: 10.3390/foods11131986

Table 2.

Proximate composition of grilled burgers on the 1st and 6th day of storage (mean ± SE).

Moisture Fat Protein Salt Con. Tiss
Day 1 Day 6 Day 1 Day 6 Day 1 Day 6 Day 1 Day 6 Day 1 Day 6
CON 50.12 ± 0.22 Eb 55.05 ± 0.58 Da 14.69 ± 0.15 B 15.23 ± 0.48 B 28.75 ± 0.16 BCa 25.89 ± 0.34 Db 1.42 ± 0.04 Ab 0.39 ± 0.05 Eb 4.33 ± 0.20 Aa 3.72 ± 0.11 Ab
CON_LOW FAT 50.99 ± 0.30 Db 59.25 ± 0.04 Aa 12.16 ± 0.09 Da 10.28 ± 0.16 Fb 30.37 ± 0.15 Aa 25.78 ± 0.11 Db 0.68 ± 0.09 Db 1.20 ± 0.03 Ca 3.63 ± 0.03 CDa 2.35 ± 0.15 Cb
SO 50.52 ± 0.16 BDb 51.26 ± 0.15 Ea 15.27 ± 0.26 A 15.12 ± 0.01 BC 28.19 ± 0.14 Db 29.31 ± 0.21 Aa 0.45 ± 0.02 Eb 0.95 ± 0.06 Da 3.99 ± 0.14 ABCa 3.16 ± 0.04 Bb
CO 49.09 ± 0.30 Fb 56.71 ± 0.24 Ca 14.30 ± 0.04 Ba 12.88 ± 0.08 Db 29.28 ± 0.22 Ba 26.66 ± 0.06 Cb 0.61 ± 0.02 Eb 1.62 ± 0.08 Ba 4.20 ± 0.11 ABa 3.16 ± 0.06 Bb
LO 53.83 ± 0.04 Ba 51.83 ± 0.30 Eb 13.36 ± 0.06 Cb 17.75 ± 0.34 Aa 26.21 ± 0.26 Fb 27.34 ± 0.16 Ba 1.16 ± 0.07 Bb 1.95 ± 0.18 Aa 4.16 ± 0.11 ABa 3.80 ± 0.15 Ab
OO 54.74 ± 0.22 A 54.51 ± 0.09 D 12.23 ± 0.16 Db 14.48 ± 0.08 Ca 27.29 ± 0.23 E 27.39 ± 0.06 B 1.25 ± 0.14 ABb 1.61 ± 0.08 Ba 3.90 ± 0.19 BCDa 3.10 ± 0.09 Bb
MF 52.13 ± 0.04 Cb 58.32 ± 0.08 Ba 12.01 ± 0.11 D 11.93 ± 0.11 E 28.43 ± 0.15 BCa 26.66 ± 0.06 Cb 0.95 ± 0.01 Cb 1.59 ± 0.05 Ba 3.60 ± 0.06 Da 1.82 ± 0.09 Db
SEM 0.426 0.633 0.279 0.512 0.280 0.249 0.088 0.110 0.063 0.148
Effects:
Treatment *** *** *** *** ***
Storage time *** *** *** *** ***
Treatment × Storage time *** *** *** *** ***

CON—control group beef burgers, CON_LOW FAT—burgers with reduced fat, burgers with fat substitutions, i.e., sunflower oil (SO), canola oil (CO), linseed (LO), olive oil (OO) and milk fat (MF). (A–F)—means with different letters showing significant effect of treatment group in the same day of storage; (a,b)—means with different letters showing significant effect of storage time in each treatment group; p ≤ 0.05. Effects *** p ≤ 0.001; NS—no significant; SE—standard error of the mean.