Table 3. Results of physicochemical property of pork patties with fat replacers during cold storage under 4°C

Parameters¹⁾	Treatments²⁾	Storage days
Parameters¹⁾	Treatments²⁾	0	3	7	10	14
pH	CTL	6.16^eA±0.03	6.18^dB±0.01	6.22^cA±0.01	6.42^bA±0.01	6.89^aA±0.02
	REF	6.14^dA±0.02	6.21^cA±0.01	6.22^cA±0.01	6.42^bA±0.01	6.81^aB±0.01
	T1	6.02^bB±0.01	6.03^bC±0.01	6.12^aB±0.01	5.98^cC±0.01	5.82^dC±0.01
	T2	5.59^aC±0.01	5.48^bE±0.01	5.50^bD±0.02	5.48^bD±0.01	5.61^aD±0.02
	T3	6.00^cB±0.01	6.01^cD±0.01	6.08^bC±0.01	6.10^bB±0.01	6.90^aA±0.02
L*	CTL	55.5^bcB±0.61	58.3^aA±0.56	54.3^cA±0.36	56.8^bA±0.93	56.6^bA±1.01
	REF	57.2^aA 0.94	56.4^aA±2.95	55.5^aA±2.18	55.8^aA±1.42	58.9^aA±3.00
	T1	48.5^aC±0.77	50.0^aB±0.42	45.7^bC±0.81	48.9^aC±1.04	50.0^aB±0.84
	T2	43.6^abD±1.13	42.9^bC±0.40	41.0^cD±0.66	43.3^abD±0.46	44.3^aC±0.16
	T3	54.1^aB±0.23	50.9^bB±1.04	49.8^bB±2.77	51.2^bB±0.69	48.9^bB±0.21
a*	CTL	7.56^aB±0.50	7.49^aAB±0.46	5.32^bB±0.41	5.07^bB±1.28	3.36^cBC±0.48
	REF	7.78^aAB±0.53	7.36^aB±0.69	5.64^bB±0.73	5.04^bcB±0.79	4.29^cA±0.66
	T1	8.45^aA±0.60	8.20^aA±0.29	6.95^bA±0.19	6.46^bA±0.28	3.85^cAB±0.36
	T2	2.23^bcC±0.24	2.20^bcD±0.14	2.60^aC±0.25	1.82^dC±0.04	1.86^cdD±0.18
	T3	7.43^aB±0.36	5.68^bC±0.14	5.68^bB±0.14	2.96^cC±0.09	2.86^cC±0.33
b*	CTL	9.86^aA±0.49	10.2^aA±0.15	9.52^abA±0.30	8.33^cA±0.61	8.91^bcA±0.29
	REF	9.74^aA±0.67	9.29^abB±0.32	8.58^bAB±0.76	7.70^cB±0.22	9.10^abA±0.57
	T1	9.84^aA±1.04	9.50^abB±0.61	8.75^bcAB±0.12	8.13^cAB±0.10	6.74^dB±0.35
	T2	6.13^cB±0.61	5.40^bcD±0.17	7.65^aB±0.82	4.71^cD±0.08	5.21^bcC±0.35
	T3	9.73^aA±0.15	7.67^bC±0.32	8.50^bAB±1.31	6.34^cC±0.21	5.77^cC±0.11

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.
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 letters within same row are different (p<0.05).
Means with different letters within same column are different (p<0.05).