Table 4.
Textural properties of grilled burgers at 1st and 6th day of storage (mean ± SE).
| SPRINGINESS [-] | CHEWINESS [N] | HARDNESS [N] | ||||
|---|---|---|---|---|---|---|
| Day 1 | Day 6 | Day 1 | Day 6 | Day 1 | Day 6 | |
| CON | 0.68 ± 0.06 | 0.62 ± 0.04 | 30.79 ± 3.39 Ba | 34.93 ± 2.93 Bb | 59.3 ± 4.51 Ba | 74.88 ± 7.99 BCb |
| CON_LOW FAT | 0.66 ± 0.04 b | 0.59 ± 0.06 a | 45.33 ± 5.10 Db | 34.12 ± 4.32 Ba | 88.64 ± 9.82 D | 76.72 ± 12.79 C |
| SO | 0.67 ± 0.05 | 0.67 ± 0.05 | 38.97 ± 4.99 Cb | 28.58 ± 6.79 ABa | 80.48 ± 9.49 CDb | 57.77 ± 14.99 ABCa |
| CO | 0.67 ± 0.05 | 0.65 ± 0.05 | 34.43 ± 3.11 BCb | 22.75 ± 3.29 Aa | 73.65 ± 7.61 Cb | 45.71 ± 5.95 Aa |
| LO | 0.68 ± 0.07 | 0.58 ± 0.11 | 18.94 ± 1.94 Aa | 31.88 ± 4.73 Bb | 34.99 ± 3.23 Aa | 66.46 ± 12.90 BCb |
| OO | 0.66 ± 0.03 | 0.60 ± 0.09 | 18.85 ± 1.72 Aa | 27.10 ± 5.16 ABb | 39.87 ± 4.61 Aa | 55.69 ± 10.38 ABb |
| MF | 0.67 ± 0.07 | 0.62 ± 0.10 | 22.99 ± 1.47 Aa | 30.46 ± 3.99 ABb | 45.62 ± 1.78 Aa | 66.80 ± 11.57 BCb |
| SEM | 0.0079 | 0.0119 | 1.5616 | 0.8941 | 3.1910 | 2.2624 |
| Effects: | ||||||
| Treatment | NS | *** | *** | |||
| Storage time | *** | NS | NS | |||
| Treatment × Storage time | NS | *** | *** | |||
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–D)—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.