Table 3 Analysis results of cooked Kırklareli meatball

Weight loss (%)

10.67 ± 0.84^a

8.67 ± 1.07^a

8.01 ± 1.00^a

7.83 ± 0.93^a

6.67 ± 0.13^a

L*

38.12 ± 0.95^a

38.44 ± 0.71^a

38.99 ± 0.44^a

39.00 ± 0.33^a

39.39 ± 2.19^a

a*

5.65 ± 0.48^c

6.48 ± 0.52^c

7.28 ± 0.30^bc

8.79 ± 0.34^ab

9.44 ± 0.47^a

b*

9.94 ± 0.16^b

9.77 ± 0.27^b

16.08 ± 0.99^a

16.43 ± 0.46^a

18.06 ± 1.30^a

Water activity (a_w)

0.96 ± 0.01^a

0.96 ± 0.00^a

0.96 ± 0.01^a

0.95 ± 0.02^a

0.94 ± 0.02^a

pH

6.03 ± 0.01^a

6.03 ± 0.01^a

6.04 ± 0.01^a

6.07 ± 0.01^a

6.08 ± 0.01^a

Moisture (%)

45.24 ± 0.31^a

42.66 ± 0.21^b

41.18 ± 0.44^c

40.56 ± 0.10^cd

39.27 ± 0.30^d

Protein (%)

19.92 ± 0.10^c

20.89 ± 0.06^c

21.23 ± 0.65^bc

22.69 ± 0.14^ab

23.45 ± 0.08^a

Fat (%)

26.19 ± 0.24^a

25.94 ± 0.20^a

25.48 ± 0.13^ab

23.63 ± 0.50^ab

23.08 ± 0.17^b

Ash (%)

2.74 ± 0.02^a

2.75 ± 0.08^a

2.84 ± 0.07^a

2.89 ± 0.12^a

2.91 ± 0.07^a

Carbohydrate (%)

5.92 ± 0.70^c

7.77 ± 0.41^bc

9.28 ± 0.65^ab

10.24 ± 0.66^ab

11.30 ± 0.20^a

Salt (%)

1.86 ± 0.06^a

1.75 ± 0.04^a

1.62 ± 0.12^a

1.54 ± 0.07^a

1.49 ± 0.09^a

Total dietary fiber (%)

3.28 ± 0.03^a

3.60 ± 0.02^b

3.97 ± 0.04^c

4.80 ± 0.01^d

5.40 ± 0.04^e

Free fatty acidity (%)

1.52 ± 0.06^a

1.58 ± 0.05^a

1.58 ± 0.04^a

1.60 ± 0.05^a

1.44 ± 0.10^a

Hardness (N)

14.09 ± 2.28^a

14,68 ± 1.01^a

15.58 ± 0.45^a

16.11 ± 3.01^a

16.55 ± 0.22^a

Firmness (g.sn)

10,410.52 ± 684^a

10,655.62 ± 558^a

10,974.81 ± 576^a

11,897.77 ± 994^a

12,482.74 ± 622^a