Table 2 Analysis results of raw Kırklareli meatball

L*

43.40 ± 1.14^b

50.69 ± 0.71^a

50.94 ± 1.60^a

53.88 ± 1.26^a

53.14 ± 1.22^a

a*

8.63 ± 0.64^a

8.09 ± 0.29^a

7.84 ± 0.71^a

7.53 ± 0.40^a

7.06 ± 0.45^a

b*

13.92 ± 0.58^b

17.26 ± 0.35^a

17.21 ± 0.22^a

16.39 ± 0.51^a

18.11 ± 0.39^a

Water activity (a_w)

0.98 ± 0.01^a

0.97 ± 0.00^ab

0.97 ± 0.00^ab

0.97 ± 0.01^ab

0.96 ± 0.00^b

pH

5.83 ± 0.02^c

5.89 ± 0.00^b

5.92 ± 0.01^ab

5.92 ± 0.00^ab

5.94 ± 0.01^a

Moisture (%)

50.63 ± 0.13^a

49.37 ± 0.32^a

47.11 ± 0.34^b

44.83 ± 0.39^c

44.03 ± 0.21^c

Protein (%)

17.70 ± 0.20^c

18.90 ± 0.10^b

19.82 ± 0.22^b

21.53 ± 0.20^a

21.89 ± 0.10^a

Fat (%)

22.97 ± 0.14^a

22.04 ± 0.19^ab

21.40 ± 1.22^ab

20.30 ± 0.40^ab

19.49 ± 0.22^b

Ash (%)

1.94 ± 0.04^a

2.02 ± 0.02^a

2.48 ± 0.47^a

2.48 ± 0.52^a

2.49 ± 0.49^a

Carbohydrate (%)

6.77 ± 0.32^c

7.64 ± 0.66^c

9.20 ± 0.38^bc

10.90 ± 0.42^ab

12.11 ± 0.53^a

Salt (%)

1.74 ± 0.03^a

1.56 ± 0.02^ab

1.51 ± 0.06^b

1.40 ± 0.04^bc

1.28 ± 0.01^c

Total dietary fiber (%)

2.81 ± 0.05^e

3.23 ± 0.03^d

3.77 ± 0.03^c

4.17 ± 0.04^b

5.08 ± 0.05^a

Free Fatty Acidity (%)

1.61 ± 0.33^a

1.57 ± 0.05^a

1.46 ± 0.03^a

1.43 ± 0.03^a

1.46 ± 0.10^a

Hardness (N)

4.62 ± 0.50^a

4.83 ± 0.23^a

5.02 ± 0.19^a

5.39 ± 0.45^a

5.83 ± 0.12^a

Firmness (g.sn)

4073.01 ± 85.4^a

4251.22 ± 100.5^a

4657.58 ± 66.4^a

4684.59 ± 80.3^a

4752.95 ± 61.8^a