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

Table 6

Textural properties of raw turkey burgers formulated with IFC 24 h after conservation at 4°C.

Parameters	Turkey burgers
	Control	B3IFC	B5IFC	B10IFC
Hardness (N)	2.311^a ± 0.073	4.237^b ± 0.124	4.961^c ± 0.167	6.607^d ± 0.220
Cohesiveness	0.308^a ± 0.013	0.286^a ± 0.023	0.325^a ± 0.021	0.301^a ± 0.005
Elasticity (mm)	3.051^a ± 0.248	3.176^a ± 0.180	3.018^a ± 0145	3.272^a ± 0.237
Adhesiveness(N)	0.86 1^a ± 0.006	1.510^b ± 0.016	1.880^c ± 0.083	2.537^d ± 0.078
Chewiness (nmm)	2.629^d ± 0.235	1.325^c ± 0.128	0.598^b ± 0.045	0.366^a ± 0.124

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.