Table 4.
Weight loss and change of shape due to cooking and TPA of goat meat cooked burgers with fat replacement.
| Parameter | GPF | GO | GSF | SEM | SIG | |||
|---|---|---|---|---|---|---|---|---|
| WL (%) | 64.30 | b | 64.60 | b | 70.75 | a | 0.961 | 0.029 |
| Shrinkage (%) | 27.26 | 22.71 | 22.75 | 1.505 | 0.398 | |||
| TI (%) | 20.22 | 27.59 | 30.99 | 4.882 | 0.191 | |||
| Max Force (N) | 101.80 | 113.33 | 108.83 | 4.129 | 0.283 | |||
| Cohesivity | 0.337 | b | 0.366 | a | 0.373 | a | 0.005 | 0.030 |
| Elasticity | 0.640 | 0.591 | 0.587 | 0.022 | 0.314 | |||
| Chewiness | 22.19 | 24.52 | 23.81 | 0.962 | 0.346 | |||
WL: Weight Loss; TI: Thickness increase; SEM: Standard Error of the Mean; SIG: Significance value; a, b mean values in the same row not followed by a common letter differ significantly (p < 0.05; Tukey test).