Table 3 Effect of OSP on texture characteristics of beef patties during refrigerated storage.

From: Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage

Properties	Storage time (days)	Control	1.0% OSP	2.0% OSP	3.0% OSP	0.05% AA
Hardness(N)	0	23.58 ± 1.83^Ab	21.87 ± 0.48^Aab	27.08 ± 1.07^Ba	27.71 ± 1.19^ABa	20.50 ± 0.78^Ac
	3	22.45 ± 2.89^Aab	20.71 ± 2.65^Ab	26.21 ± 3.48^Ba	24.94 ± 3.68^Bab	19.51 ± 0.30^ABb
	6	23.52 ± 2.29^Aa	22.14 ± 2.21^Aa	24.65 ± 0.27^Ba	22.74 ± 1.32^Ba	17.72 ± 1.23^Bb
	9	25.52 ± 0.28^Aab	18.18 ± 0.79^Ac	23.03 ± 0.06^Bab	26.69 ± 2.56^ABa	20.97 ± 1.86^Abc
	12	25.51 ± 1.25^Aab	22.56 ± 0.45^Ab	32.22 ± 0.09^Aa	31.88 ± 0.63^Aa	22.83 ± 2.07^Ab
Cohesiveness	0	0.24 ± 0.02^Ab	0.28 ± 0.01^Aa	0.31 ± 0.02^ABa	0.30 ± 0.02^Aa	0.29 ± 0.01^Aa
	3	0.23 ± 0.02^Ac	0.27 ± 0.01^Aab	0.28 ± 0.01^Ba	0.28 ± 0.00^Aa	0.25 ± 0.03^ABbc
	6	0.23 ± 0.01^Ac	0.29 ± 0.04^Aa	0.29 ± 0.02^Ba	0.28 ± 0.01^Aab	0.25 ± 0.01^ABbc
	9	0.24 ± 0.01^Ac	0.27 ± 0.01^Aab	0.28 ± 0.02^Bab	0.29 ± 0.02^Aa	0.25 ± 0.02^ABbc
	12	0.23 ± 0.01^Ac	0.27 ± 0.01^Abc	0.34 ± 0.04^Aa	0.31 ± 0.02^Aab	0.24 ± 0.03^Bc
Springiness (mm)	0	0.88 ± 0.04^Ab	1.10 ± 0.15^ABab	1.34 ± 0.19^ABa	1.41 ± 0.18^ABa	0.94 ± 0.16^Ab
	3	0.87 ± 0.09^Aa	1.17 ± 0.28^ABa	1.29 ± 0.29^ABa	1.30 ± 0.19^Ba	1.02 ± 0.19^Aa
	6	0.98 ± 0.10^Ab	1.26 ± 0.25^Aa	1.44 ± 0.04^ABa	1.31 ± 0.05^Ba	0.91 ± 0.06^Ab
	9	0.92 ± 0.20^Abc	0.85 ± 0.01^Bc	1.19 ± 0.24^Bab	1.46 ± 0.11^ABa	1.05 ± 0.06^Abc
	12	1.06 ± 0.09^Ab	1.29 ± 0.17^Ab	1.63 ± 0.10^Aa	1.68 ± 0.19^Aa	1.15 ± 0.11^Ab
Gumminess (g)	0	5.73 ± 0.70^Ab	6.17 ± 0.29^Ab	8.21 ± 0.17^Ba	8.26 ± 0.80^ABa	5.87 ± 0.52^ABb
	3	5.15 ± 0.26^Ab	5.48 ± 0.75^Ab	7.26 ± 0.69^Ba	7.01 ± 1.12^Ba	6.49 ± 0.62^Aab
	6	5.40 ± 0.48^Abc	6.43 ± 1.30^Aab	7.11 ± 0.53^Ba	6.47 ± 0.30^Bab	4.60 ± 0.31^Bc
	9	5.96 ± 0.81^Abc	4.91 ± 0.09^Ac	6.51 ± 0.39^Bb	7.59 ± 0.35^ABa	5.32 ± 0.80^ABc
	12	5.85 ± 0.36^Ab	6.12 ± 0.99^Ab	10.99 ± 0.35^Aa	9.88 ± 0.39^Aa	5.40 ± 0.73^ABb
Chewiness (g m)	0	5.00 ± 0.54^Ab	6.78 ± 0.64^ABb	10.98 ± 1.33^Ba	11.54 ± 1.13^ABa	5.44 ± 0.47^ABb
	3	4.50 ± 0.65^Ab	6.58 ± 0.55^ABab	9.47 ± 0.94^Ba	9.28 ± 0.68^Ba	6.54 ± 0.91^Aab
	6	5.31 ± 0.98^Ac	9.50 ± 1.01^Aab	10.19 ± 0.58^Ba	8.49 ± 0.65^Bb	3.98 ± 0.37^Bc
	9	5.59 ± 0.83^Ab	4.18 ± 0.11^Bb	9.60 ± 1.33^Ba	9.84 ± 1.33^Ba	5.61 ± 0.12^ABb
	12	6.24 ± 0.81^Ab	8.03 ± 0.38^ABb	12.74 ± 0.66^Aa	13.25 ± 0.25^Aa	6.26 ± 1.38^Ab

^A–DMean values in the same column (same treatment in different days) with different letters indicate significant difference (p < 0.05).
^a–dMean values in the same row (different treatment in the same day) with different letters indicate significant difference (p < 0.05).

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Table 3 Effect of OSP on texture characteristics of beef patties during refrigerated storage.

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