# Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
## 3 Results and Discussion
### Microbiological Quality of Pork Burgers During Storage
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Storage Time [Days]** & **BC \({}^{*}\)** & **B2 \({}^{*}\)** & **B3.5 \({}^{*}\)** & **B5 \({}^{*}\)** \\ \hline \hline \multicolumn{5}{c}{Total Count of Aerobic Mesophilic microorganisms} \\ \hline
1 & \(2.2\times 10^{1}\pm 7.6\times 10^{0}\) & \(1.2\times 10^{1}\pm 5.8\times 10^{0}\) & \(1.1\times 10^{1}\pm 1.2\times 10^{0}\) & \(3.5\times 10^{1}\pm 5.0\times 10^{0}\) \\
7 & \(2.7\times 10^{2}\pm 3.5\times 10^{2}\) & \(3.2\times 10^{1}\pm 2.6\times 10^{1}\) & \(1.0\times 10^{1}\pm 1.6\times 10^{3}\) & \(4.5\times 10^{1}\pm 5.0\times 10^{0}\) \\
14 & \(1.5\times 10^{3}\pm 2.2\times 10^{3}\) & \(9.0\times 10^{2}\pm 7.0\times 10^{3}\) & \(4.2\times 10^{2}\pm 9.5\times 10^{2}\) & \(1.9\times 10^{3}\pm 2.0\times 10^{3}\) \\ \hline \hline \multicolumn{5}{c}{\(p\)-value} & Treatment: \(p\) = 0.1049 & Storage time: \(p\) = 0.0000 & Treatment \(\times\) Storage time: \\  & & & & \(p\) = 0.0921 \\ \hline \hline \multicolumn{5}{c}{Psychotropic bacteria} \\ \hline
1 & \(2.3\times 10^{1}\pm 2.5\times 10^{0}\) & \(2.1\times 10^{1}\pm 2.0\times 10^{0}\) & \(1.0\times 10^{1}\pm 5.8\times 10^{0}\) & \(1.1\times 10^{1}\pm 2.0\times 10^{0}\) \\
7 & \(1.4\times 10^{1}\pm 4.0\times 10^{0}\) & \(2.0\times 10^{1}\pm 1.0\times 10^{1}\) & \(6.0\times 10^{1}\pm 1.7\times 10^{1}\) & \(2.2\times 10^{1}\pm 1.0\times 10^{1}\) \\
14 & \(3.6\times 10^{2}\pm 4.0\times 10^{1}\) & \(1.6\times 10^{2}\pm 5.3\times 10^{1}\) & \(2.7\times 10^{2}\pm 7.6\times 10^{1}\) & \(2.0\times 10^{2}\pm 1.5\times 10^{1}\) \\ \hline \hline \multicolumn{5}{c}{\(p\)-value} & Treatment: \(p\) = 0.0040 & Storage time: \(p\) = 0.0000 & Treatment \(\times\) Storage time: \\  & & & & \(p\) = 0.0027 \\ \hline \hline \multicolumn{5}{c}{Lactic acid bacteria (LAB)} \\ \hline
1 & \(1.2\times 10^{1}\pm 1.5\times 10^{0}\) & \(1.7\times 10^{1}\pm 6.0\times 10^{1}\) & \(1.7\times 10^{1}\pm 1.1\times 10^{1}\) & \(3.3\times 10^{1}\pm 2.1\times 10^{1}\) \\
7 & \(2.9\times 10^{1}\pm 1.0\times 10^{1}\) & \(1.8\times 10^{1}\pm 4.4\times 10^Regarding the effect of storage time, no significant differences (\(p>0.05\)) were observed in the number of aerobic mesophilic microorganisms among burger treatments (BC-B5) on any of the testing days (Table 5). Regardless of the amount of chokeberry pomace added, the number of aerobic mesophilic microorganisms increased over the 14-day storage period. However, a significant increase (\(p<0.05\)) from day 1 to day 14 was observed only in the BC and B5 products. Psychrotrophic bacteria were present in all burger treatments (Table 5), and both product treatment and storage time significantly influenced (\(p<0.05\)) their counts. An interaction between these factors was also observed. On day 1, psychrotrophic bacteria counts ranged from \(1.0\times 10^{1}\) cfu/g in the B3.5 and B5 products to \(2.3\times 10^{1}\) cfu/g in the BC product (Table 5). Similar to aerobic mesophilic microorganisms, psychrotrophic bacteria increased in all burger treatments (BC-B5) during storage. In the first seven days, the growth of these bacteria was insignificant (\(p>0.05\)), regardless of the amount of pomace added. On days 1 and 7, no significant differences (\(p>0.05\)) were observed in psychrotrophic bacteria counts between the control burger (BC) and those containing chokeberry pomace (B2-B5). However, by day 14, a significant increase (\(p<0.05\)) was observed in all treatments. On the final storage day, a significant (\(p<0.05\)) difference in psychrotrophic bacterial contamination was noted between the B2 product, which had the lowest count (\(1.6\times 10^{2}\) cfu/g), and the BC product, which had the highest count (\(3.6\times 10^{2}\) cfu/g). Lactic acid bacteria (LAB) were detected in all pork burger treatments (Table 5). LAB counts ranged from \(1.2\times 10^{1}\) cfu/g in the BC product on day 1 to \(9.1\times 10^{3}\) cfu/g in the same product on day 14. Both product treatment and storage time significantly affected (\(p<0.05\)) LAB counts, and an interaction between these factors was observed.