. 2017 Jun 30;37(3):376–384. doi: 10.5851/kosfa.2017.37.3.376

Table 7. Texture profile analysis results of chicken patties.

	Hardness (N)	Springiness (mm)	Cohesiveness	Gumminess (N)	Chewiness (N×mm)
C	57.29^a±2.71	0.89^b±0.01	0.80^a±0.01	45.65^a±2.42	40.77^a±1.95
G25	30.83^b±1.53	0.87^b±0.01	0.77^c±0.01	23.94^b±1.18	20.83^b±1.02
G50	23.22^c±2.95	0.78^c±0.04	0.74^d±0.01	17.25^c±2.01	13.41^c±1.11
G100	13.86^d±1.35	0.94^a±0.02	0.82^a±0.01	11.47^d±1.16	10.77^d±1.25

Data are presented as the mean values of 3 replications ± SD.

^a-dMeans with the different letter in the same column are significantly different (p<0.05).