Fig. 1.
Cooking properties (A cooking yield; B moisture retention; C fat retention and D dimensional shrinkage) of chicken patties formulated with ASWE at different concentrations (0, 50, 100, and 150 mg/100 mL). Error bars indicate the standard deviation of three replicates. Means not sharing a common letter(s) a, b, c, or d are significantly different at P ≤ 0.05 as assessed by Duncan’s multiple range test