Table 4. Effect of perilla leaves ethanol extract on proximate composition of the barbecued pork patty
Proximate composition (%) | Cooking doneness | Treatment | SEM |
CON | 0.2PLE | 0.4PLE |
Moisture | Medium | 57.92Aa | 55.35Ab | 55.70Ab | 0.17 |
Well-done | 52.54B | 52.31B | 52.32B | 0.11 |
SEM | 0.18 | 0.11 | 0.13 | |
Crude protein | Medium | 25.26B | 25.27B | 24.93B | 0.47 |
Well-done | 29.00A | 28.20A | 27.88A | 0.32 |
SEM | 0.45 | 0.11 | 0.52 | |
Crude fat | Medium | 16.06b | 17.45Aa | 17.36Aa | 0.24 |
Well-done | 15.58 | 16.45B | 16.57B | 0.33 |
SEM | 0.35 | 0.23 | 0.27 | |
Crude ash | Medium | 1.61B | 1.64B | 1.67B | 0.01 |
Well-done | 1.82A | 1.90A | 1.84A | 0.02 |
SEM | 0.01 | 0.03 | 0.01 | |
Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.