Table 5. Texture profile analysis of chicken patties with different amounts of salt, SCP and TG

Treatments¹	CON	T1	T2	T3	T4
Hardness (kg)	1.29±0.20^a	1.05±0.17^a	1.08±0.17^a	0.37±0.19^b	1.16±0.25^a
Springiness (%)	81.69±4.03	82.71±7.81	81.18±10.63	86.54±6.49	81.20±5.61
Cohesiveness (%)	78.75±3.90	80.39±7.10	80.34±5.66	81.05±7.67	76.18±4.07
Chewiness (kg)	0.82±0.16^a	0.71±0.20^a	0.71±0.17^a	0.28±0.17^b	0.71±0.12^a

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).