Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality

Table 5

Aw, pH, and color parameters of raw turkey burgers formulated with IFC 24 h after conservation at 4°C.

Parameters	Turkey burgers
	Control	B3IFC	B5IFC	B10IFC
pH	5.905^a ± 0.011	5.941^a ± 0.050	5.982^a ± 0.075	5.89 5^a ± 0.015
Aw	0.951^a ± 0.011	0.947^a ± 0.010	0.943^a ± 0.010	0.941^a ± 0.008
CIELAB coordinates
L	41.000^d ± 0.325	33.500^c ± 1.080	29.700^b ± 0.05	27.338^a ± 0.090
a	4.320^a ± 0.070	5.355^b ± 0.625	5.655^b ± 0.375	6.805^c ± 0.035
b	17.380^d ± 0.060	10.775^c ± 0.745	9.895^b ± 0.010	8.600^a ± 0.380

Means followed by the same letter within the line are nonsignificantly different ( < 0.05). IFC: insoluble fibers concentrate Deglet Nour date seeds; B3IFC: turkey meat burgers formulated with 3% IFC; B5IFC: turkey meat burgers formulated with 5% IFC; and B10IFC: turkey meat burgers formulated with 10% IFC.