Table 2. Effect of treatment and storage time on physicochemical and functional properties, lipid oxidation, and microbial counts of pork patties with fat replacers during refrigerated storage under 4°C

Factors	Experimental parameters¹⁾
Factors	pH	L*	a*	b*	CL	WHC	TBARS	POV	TPC	VRB
Storage days*Treatments	**²⁾	*	**	**	**	**	**	**	**	**
Storage days	**	**	**	**	**	**	**	**	**	**
Treatments	**	**	**	**	**	**	**	**	**	**
Storage days
0	5.97^d±0.21	51.8^a±5.24	6.69^a±2.37	9.06^a±1.60	3.25^cd±3.34	74.5^d±5.16	0.02^e±0.01	166.6^e±81.5	4.09^e±0.08	3.59^d±0.06
3	5.98^d±0.27	51.7^a±5.73	6.19^b±2.26	8.40^b±1.80	3.96^ab±3.29	71.9^e±6.09	0.03^d±0.03	202.3^d±101.7	5.22^d±0.18	4.77^c±0.32
7	6.03^c±0.28	49.3^b±5.75	5.24^c±1.52	8.60^b±0.90	4.46^a±3.77	80.1^b±3.80	0.06^c±0.03	216.1^c±106.6	5.60^c±0.47	4.76^c±0.38
10	6.08^b±0.36	51.2^a±5.14	4.27^d±1.81	7.04^c±1.43	3.02^d±2.50	76.6^c±4.66	0.16^b±0.11	231.9^b±130.6	6.30^b±0.48	5.75^b±0.59
14	6.41^a±0.59	51.7^a±5.65	3.25^e±0.95	7.15^c±1.68	3.71^bc±2.66	82.0^a±3.94	0.20^a±0.11	291.8^a±175.5	7.29^a±0.55	6.36^a±0.45
Treatments³⁾
CTL	6.37^A±0.30	56.3^A±1.50	5.76^B±1.76	9.36^A±0.95	3.58^B±1.29	73.7^C±8.79	0.14^B±0.13	234.5^B±99.5	5.94^B±1.41	5.37^B±1.20
REF	6.36^A±0.27	56.7^A±1.70	6.02^B±1.31	8.88^B±0.83	9.18^A±1.07	78.0^B±5.26	0.17^A±0.15	436.4^A±95.1	6.11^A±1.42	5.42^A±1.25
T1	5.99^C±0.11	48.6^C±1.42	6.78^A±1.91	8.59^B±1.26	2.33^C±0.43	73.7^C±5.43	0.05^D±0.03	144.6^D±6.98	5.38^D±1.11	4.73^D±0.94
T2	5.53^D±0.07	43.0^D±1.48	2.14^D±0.24	5.82^D±0.78	2.21^C±0.84	77.0^B±3.45	0.05^CD±0.04	138.2^E±19.8	5.37^D±0.88	4.70^D±0.80
T3	6.22^B±0.40	51.0^B±2.07	4.92^C±1.77	7.60^C±1.65	1.11^D±0.84	82.6^A±4.66	0.06^C±0.05	154.0^C±25.3	5.70^C±1.29	5.02^C±1.18

Parameters: L*, lightness; a*, redness; b*, yellowness; CL, cooking loss; WHC, water holding capacity; TBARS, Thiobarbituric acid reactive substances; POV, peroxide value; TPC, total plate count agar for total bacterial count; VRB, violet red bile agar for coliform bacterial count.
^*p<0.05; ^**p<0.001.
Treatments: CTL, control pork patty; REF, reference pork patty with non-water; T1, treatment pork patty with dried papaya powder; T2, treatment pork patty with dried eggplant powder; T3, treatment pork patty with dried konjac powder.
Means with different superscripts into different storage days are different (p<0.05).
Means with different superscripts into different treatments are different (p<0.05).