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

Texture parameters	Addition of crust (%)	Storage (d)
Texture parameters	Addition of crust (%)	0	3	7	SEM¹⁾
Hardness (N)	0	159.14	199.00^x	197.89^x	18.182
	5	134.25	139.57^y	111.59^y	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	71.46^x	72.14^x	6.211
	5	58.40^a	51.36^ay	41.12^by	2.994
	SEM²⁾	7.191	3.319	2.928
Chewiness (N)	0	45.44	55.11^x	49.01^x	4.046
	5	42.45^a	39.55^ay	30.05^by	2.350
	SEM²⁾	3.670	3.364	2.837
Cohesiveness	0	0.45^a	0.36^b	0.37^b	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).