Table 6. Sensory evaluation of chicken patties with different amounts of salt, SCP and TG

Treatments1	CON	T1	T2	T3	T4
Favor	2.79±0.70	2.93±0.93	3.29±0.95	2.86±0.85	2.79±0.81
Juiciness	3.29±0.49a	2.86±0.90ab	2.57±0.53ab	2.43±0.79b	2.43±0.53b
Texture	2.93±0.73	2.57±0.53	2.86±0.90	2.43±0.53	2.86±0.69
Hardness	2.36±0.75	2.29±0.95	2.71±0.76	2.14±0.69	2.71±0.49
Total preference	3.14±0.63	3.07±0.19	3.29±0.76	2.71±0.57	3.00±0.82

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).