Open Access
Table 7
Weight loss (%), firmness, pH, peroxide value, and TBARS of stored burger samples at 4 °C for 14 Days.
| Parameter | Storage time/ Day | Control burger | Oleogel burger | Emulgel burger | Emulgel + Phenolic Onion Extract Burger |
|---|---|---|---|---|---|
| Weight loss (%) | 0 | 0.00 ± 0.00a | 0.00 ± 0.00a | 0.00 ± 0.00a | 0.00 ± 0.00a |
| 7 | 1.50 ± 0.10a | 1.21 ± 0.08 | 1.12 ± 0.06 | 1.04 ± 0.05 | |
| 14 | 2.51 ± 0.20a | 2.03 ± 0.15b | 1.54 ± 0.10c | 1.46 ± 0.12c | |
| pH | 0 | 5.70 ± 0.10a | 5.75 ± 0.08a | 5.65 ± 0.09a | 5.70 ± 0.05a |
| 7 | 5.41 ± 0.08b | 5.48 ± 0.06b | 5.59 ± 0.07a | 5.60 ± 0.04a | |
| 14 | 5.20 ± 0.05c | 5.32 ± 0.04c | 5.41 ± 0.04b | 5.54 ± 0.04a | |
| Firmness (N) | 0 | 13.24 ± 0.50a | 13.13 ± 0.60a | 13.57 ± 0.40a | 13.30 ± 0.45a |
| 7 | 9.55 ± 0.40b | 9.03 ± 0.35b | 10.11 ± 0.30a | 10.20 ± 0.25a | |
| 14 | 6.50 ± 0.40c | 7.23 ± 0.30b | 8.14 ± 0.35a | 8.57 ± 0.25a | |
| Peroxide value | 0 | 0.12 ± 0.02a | 0.13 ± 0.03a | 0.11 ± 0.01a | 0.10 ± 0.02a |
| 7 | 1.11 ± 0.05a | 0.90 ± 0.06b | 0.70 ± 0.04c | 0.64 ± 0.04c | |
| 14 | 2.20 ± 0.10a | 1.80 ± 0.08b | 1.50 ± 0.05c | 1.20 ± 0.06d | |
| TBARS (mg MDA/kg) | 0 | 0.12 ± 0.01a | 0.13 ± 0.03a | 0.10 ± 0.02a | 0.09 ± 0.02a |
| 7 | 0.90 ± 0.07a | 0.81 ± 0.04b | 0.72 ± 0.05c | 0.64 ± 0.05c | |
| 14 | 1.52 ± 0.15a | 1.11 ± 0.10b | 0.93 ± 0.08c | 0.60 ± 0.05d |
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