Table 3. Texture of cooked patties with and without crust during storage.

Texture parameters	Addition of crust (%)	Storage (d)
		0	3	7	SEM1)
Hardness (N)	0	159.14	199.00x	197.89x	18.182
	5	134.25	139.57y	111.59y	8.754
	SEM2)	19.523	9.374	11.907
Springiness (mm)	0	0.68	0.77	0.68	0.031
	5	0.73	0.77	0.74	0.034
	SEM2)	0.040	0.026	0.030
Gumminess (N)	0	69.35	71.46x	72.14x	6.211
	5	58.40a	51.36ay	41.12by	2.994
	SEM2)	7.191	3.319	2.928
Chewiness (N)	0	45.44	55.11x	49.01x	4.046
	5	42.45a	39.55ay	30.05by	2.350
	SEM2)	3.670	3.364	2.837
Cohesiveness	0	0.45a	0.36b	0.37b	0.017
	5	0.44	0.37	0.37	0.019
	SEM2)	0.018	0.020	0.017

¹⁾ Standard error of the means (n=18)

²⁾ (n=12).

^a,b Values with different letters within the same row differ significantly (p<0.05).

^x,y Values with different letters within the same column differ significantly (p<0.05).