Table 3.

Texture analysis of fish cakes added with different amounts of garlic powder.

	CON	1%	2%	3%	4%	F-value
Hardness	2399.54 ± 174.49a	2315.31 ± 372.27ab	2238.57 ± 257.03ab	2161.03 ± 263.26b	1900.69 ± 322.93c	10.255***
Adhesiveness	− 43.92 ± 9.22a	− 46.27 ± 12.72ab	− 49.45 ± 5.30ab	− 52.00 ± 6.25bc	− 57.15 ± 11.98c	6.022***
Springiness	0.61 ± 0.05a	0.60 ± 0.05a	0.58 ± 0.02a	0.58 ± 0.04a	0.51 ± 0.08b	11.056***
Cohesiveness	0.35 ± 0.03a	0.33 ± 0.02ab	0.33 ± 0.02b	0.32 ± 0.02bc	0.31 ± 0.02c	9.156***
Gumminess	828.53 ± 99.16a	770.72 ± 140.70ab	731.63 ± 97.29bc	691.99 ± 99.81c	551.03 ± 86.02d	23.912***
Chewiness	505.90 ± 74.80a	464.66 ± 99.24ab	425.45 ± 64.28bc	397.87 ± 53.88c	284.52 ± 75.29d	29.360***

All values are mean ± standard deviation (SD) (n = 20).

Different letters within the same row (a–d) differ significantly by Duncan’s multiple range test (P < 0.05).

***P < 0.001.