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Table 3 Sodium, moisture, water activity, pH, color and TBARS of the 10 burger formulations

From: Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Treatments

Sodium (g/100 g)

Moisture (g/100 g)

Aw

pH

L*

a*

b*

TBARS (malonaldehyde/kg equivalents)

G1S1C1

0.99 ± 0.02g

72.8 ± 0.54cd

0.99 ± 0.00ab

6.04 ± 0.03cd

47.4 ± 2.29a

17.7 ± 2.02a

11.3 ± 1.69c

0.16 ± 0.00bc

G1S2C3

1.84 ± 0.01e

77.7 ± 0.51a

0.98 ± 0.00b

6.07 ± 0.02cd

49.7 ± 2.68a

13.9 ± 1.42bc

14.8 ± 1.70ab

0.42 ± 0.03ab

G1S3C2

2.63 ± 0.04a

73.8 ± 0.43bc

0.98 ± 0.00de

6.05 ± 0.01cd

49.0 ± 3.35a

13.6 ± 2.22bc

14.3 ± 2.20abc

0.11 ± 0.04c

G2S1C3

0.91 ± 0.02gh

74.8 ± 0.12b

0.99 ± 0.00a

6.26 ± 0.04a

49.8 ± 3.95a

15.7 ± 1.91ab

13.0 ± 1.56abc

0.21 ± 0.00bc

G2S2C2

1.86 ± 0.06e

72.3 ± 0.41d

0.98 ± 0.00c

6.18 ± 0.14abc

48.9 ± 3.33a

15.1 ± 1.80ab

14.3 ± 1.26abc

0.41 ± 0.06ab

G2S3C1

2.30 ± 0.02c

68.3 ± 0.54e

0.97 ± 0.00e

6.02 ± 0.02d

49.5 ± 2.38a

14.7 ± 2.49ab

12.3 ± 2.24bc

0.54 ± 0.00a

G3S1C2

0.88 ± 0.01h

68.4 ± 0.25e

0.99 ± 0.00ab

6.14 ± 0.03abcd

52.5 ± 2.31a

15.5 ± 2.29ab

13.2 ± 1.78abc

0.24 ± 0.18bc

G3S2C1

1.74 ± 0.04f

65.5 ± 0.41f

0.98 ± 0.00cd

6.11 ± 0.02bcd

47.3 ± 4.01a

16.7 ± 2.16ab

13.3 ± 1.88abc

0.28 ± 0.00abc

G3S3C3

2.41 ± 0.05b

69.3 ± 0.56e

0.97 ± 0.00e

6.21 ± 0.02ab

52.9 ± 3.91a

11.0 ± 1.60c

15.5 ± 1.49a

0.17 ± 0.07bc

Control

2.13 ± 0.04d

64.5 ± 0.79f

0.97 ± 0.00e

6.05 ± 0.03cd

50.2 ± 3.28a

13.7 ± 1.92bc

12.6 ± 1.90abc

0.37 ± 0.03abc

  1. Results are means ± standard deviation. Means followed of letters different (a-g) the same column are significantly different (P < 0,05). G1S1C1 = 0% mushroom, 0,5% salt, 10% fat; G1S2C3 = 30% mushroom, 1,25% salt, 10% fat; G1S3C2 = 15% mushroom, 2% salt, 10% fat; G2S1C3 = 30% mushroom, 0,5% salt, 15% fat; G2S2C2 = 15% mushroom, 1,25% salt, 15% fat; G2S3C1 = 0% mushroom, 2% salt, 15% fat; G3S1C2 = 15% mushroom, 0,5% salt, 20% fat; G3S2C1 = 0% mushroom, 1,25% salt, 20% fat; G3S3C3 = 30% mushroom, 2% salt, 20% fat; Control = 0% mushroom, 2% salt, 20% fat. Color in the L*, a* and b* coordinates. L*(lightness), a* (red-green) and b* (yellow-blue)