Table 2. Proximate analysis of chicken patties with different amounts of salt, SCP and TG

Treatments1	CON	T1	T2	T3	T4
Protein (%)	16.50±0.38	16.22±0.12	16.51±0.17	16.28±0.37	16.35±0.25
Fat (%)	4.17±0.11	3.76±0.38	4.02±0.26	4.28±0.37	4.15±0.23
Moisture (%)	74.59±0.53b	76.13±0.46a	75.41±1.33ab	76.35±0.07a	75.76±0.33ab
Ash (%)	2.30±0.11a	1.43±0.23b	1.34±0.09b	1.42±0.12b	1.41±0.23b

CON, salt 2%; T1, salt 0.75% + SCP 0.2%; T2, salt 0.75% + SCP 0.2% + TG 0.2%; T3, salt 0.5% + SCP 0.4%; T4, salt 0.5% + SCP 0.4% + TG 0.2%.
Values with different superscripts in the same row indicate a significant difference, as determined by their means ± standard deviations (P<0.05).