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Table 3

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Effect of treatment temperature and treatment time on water retention of fried beef meatballs during cooking processing

TT2 (min)	Ultrasound power (W)						P-values
TT2 (min)	120	140	160	SEM	FT1	Ft	FT1 × Ft	UP×FT1 × Ft
8	19.20^ax	17.78^bx	15.58^cx	0.47	<0.001	<0.001	<0.001	0.0009
12	17.94^ay	16.66^by	13.68^cy
16	17.10^ay	15.12^bz	12.59^cz

TT2 (min)	Ultrasound power (W)						P-values
TT2 (min)	120	140	160	SEM	FT1	Ft	FT1 × Ft	UP×FT1 × Ft
8	19.20^ax	17.78^bx	15.58^cx	0.47	<0.001	<0.001	<0.001	0.0009
12	17.94^ay	16.66^by	13.68^cy
16	17.10^ay	15.12^bz	12.59^cz

Ft, frying temperature; FT1, frying time; SEM, standard error of means.

a-c different letters in the same row indicate statistically significant differences at P < 0.05.

x-z different letters in the same column treatment indicate statistically significant differences at P < 0.05.

Table 3

Open in new tab

Effect of treatment temperature and treatment time on water retention of fried beef meatballs during cooking processing

TT2 (min)	Ultrasound power (W)						P-values
TT2 (min)	120	140	160	SEM	FT1	Ft	FT1 × Ft	UP×FT1 × Ft
8	19.20^ax	17.78^bx	15.58^cx	0.47	<0.001	<0.001	<0.001	0.0009
12	17.94^ay	16.66^by	13.68^cy
16	17.10^ay	15.12^bz	12.59^cz

TT2 (min)	Ultrasound power (W)						P-values
TT2 (min)	120	140	160	SEM	FT1	Ft	FT1 × Ft	UP×FT1 × Ft
8	19.20^ax	17.78^bx	15.58^cx	0.47	<0.001	<0.001	<0.001	0.0009
12	17.94^ay	16.66^by	13.68^cy
16	17.10^ay	15.12^bz	12.59^cz

Ft, frying temperature; FT1, frying time; SEM, standard error of means.

a-c different letters in the same row indicate statistically significant differences at P < 0.05.

x-z different letters in the same column treatment indicate statistically significant differences at P < 0.05.