Table 4. Color of chicken patties with different amounts of salt, SCP and TG

Treatments1		CON	T1	T2	T3	T4
L*	Before cooking	64.47±2.49	66.58±2.93	66.44±2.44	66.53±2.46	65.35±2.16
	After cooking	72.62±1.69	73.90±1.38	72.12±2.16	72.29±1.84	72.73±3.64
a*	Before cooking	6.12±0.53	5.40±1.55	5.67±0.71	5.80±1.14	72.73±3.64
	After cooking	2.49±0.39	2.27±0.21	2.80±1.08	2.31±0.53	2.36±0.34
b*	Before cooking	19.15±1.05	18.61±1.83	18.34±1.21	18.55±1.64	18.41±1.58
	After cooking	19.79±1.27	19.48±0.45	19.11±1.19	18.97±1.01	19.10±1.15

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%.
L^* = Lightness, a^* = Redness, b^* = Yellowness.