. 2022 Feb 17;59(9):3659–3668. doi: 10.1007/s13197-022-05382-8

Table 2.

Average values of chemical composition, water holding capacity (WHC), pH, water activity (wa), texture parameters, color parameters (L*, a*, b*) and color difference (ΔE) of chicken mortadella prepared with addition of 0% (C), 4.8% (F1) and 8.4% (F2) of fat replacer based on orange albedo flour

Parameters	C	F1	F2
Moisture (%)	64.27^c ± 0.23	67.32^b ± 0.28	68.70^a ± 0.34
Ash (%)	3.62^a ± 0.05	3.53^b ± 0.02	3.45^c ± 0.04
Proteins (%)	20.90^a ± 0.77	18.85^b ± 0.51	18.82^b ± 0.76
Lipids (%)	8.82^a ± 0.31	6.81^b ± 0.12	5.82^c ± 0.49
Total Carbohydrates (%)	2.39^b ± 0.02	3.49^a ± 0.04	3.21^a ± 0.05
Soluble Fibers (%)	0.50^b ± 0.46	0.72^b ± 0.17	1.72^a ± 0.11
WHC (%)	98.09^a ± 0.11	98.01^a ± 0.12	97.96^a ± 0.15
pH	6.18^a ± 0.01	6.19^a ± 0.01	6.14^b ± 0.01
wa	0.98^a ± 0.00	0.98^a ± 0.00	0.99^a ± 0.01
Firmness (N)	99.74^a ± 4.97	81.80^b ± 2.51	78.36^b ± 5.39
Cohesivity	0.82^a ± 0.04	0.81^ab ± 0.03	0.78^b ± 0.01
Elasticity	0.97^a ± 0.02	0.98^a ± 0.00	0.97^a ± 0.01
Chewability	87.51^a ± 3.09	63.17^b ± 1.26	60.94^b ± 3.25
Resilience	0.416^a ± 0.05	0,397^ab ± 0.02	0,366^b ± 0.02
L*	63.62^c ± 0.70	64.52^b ± 0.68	65.25^a ± 0.91
a*	13.14^a ± 0.64	12.40^b ± 0.69	12.22^b ± 0.25
b*	13.46^a ± 0.73	12.89^b ± 0.67	13.04^ab ± 0.32
ΔE (0–90 days)	2.42^a ± 0,89	1.20^b ± 0.55	1.51^b ± 0.60

Results expressed as average ± standard deviation

^a^,^bMeans within rows followed by different letters differ significantly by Tukey’s test at 5% probability