Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

Table 4: Physical, chemical and physicochemical characterization of low-sodium chicken meat hamburgers formulated with passion fruit peel flour and green banana biomass flour.

Analysis**		Formulations
Analysis**		F1	F2	F3	F4
pH		6.4 ± 0.01^a	6.20 ± 0.06^b	5.20± 0.03^d	5.4 ± 0.1^c
Acidity (v/m)		0.9 ± 0.3^c	5.2 ± 0.3^b	6.1 ±0.8^ab	6.8 ± 0.2^a
Water content (%)		62 ± 3^b	41.0 ± 0.2^c	35 ± 2^d	73.3 ± 0.7^a
Ashes		2.40 ± 0.04^bc	1.94 ± 0.03^c	3.1 ± 0.6^ab	3.2 ± 0.1^a
Color	L*	57.0 ± 0.4^a	39.0 ± 0.1^d	55 ± 1^b	47.8 ± 0.2^c
	a*	2.7 ± 0.2^d	6.80 ± 0.01^b	9.0 ± 0.1^a	6.2 ± 0.1^c
	b*	19 ± 1^c	13.3 ± 0.1^d	32.3 ± 0.6^a	25 ± 1^b
Lipids (%)		1.1 ± 0.2^b	0.8 ± 0.2^a	0.90 ± 0.07^a	0.83 ± 0.07^a
Chlorides in sodium chloride (%)		0.05± 0.01^c	0.06 ± 0.01^bc	0.11 ± 0.02^a	0.100± 0.006^ab

* F1, F2, F3, F4 - Standard hamburger, hamburger made with green banana biomass flour, hamburger made with passion fruit peel flour and hamburger made with flour mix respectively. ** average of three (± standard deviation). *** Averages followed by the same letter, in same row, do not differ statistically at 5% probability, by Tukey test.