Table 1. The formulation of a chicken patty with different amounts of salt, shell calcium powder (SCP) and transglutaminase (TG)

Ingredient (%)	CON	T1	T2	T3	T4
Meat1	80	80	80	80	80
Skin emulsion2	20	20	20	20	20
Salt	2	0.75	0.75	0.5	0.5
Shell calcium powder (SCP)		0.2	0.2	0.4	0.4
Transglutaminase (TG)			0.2		0.2

Meat is ground meat mixed with ground chicken legs and ground chicken breast in a 7:3 ratio.
Skin emulsion is made by mixing chicken skin, defatted soy protein, and water in a ratio of 2:1:4 and then blended.