Table 4. Results of cooking loss, water holding capacity, TBARS, POV, and microbial counts of pork patties with fat replacers during cold storage under 4°C

Parameters¹⁾	Treatments²⁾	Storage days
Parameters¹⁾	Treatments²⁾	0	3	7	10	14
CL	CTL	2.40^cB±0.21	2.48^cB±0.19	5.60^aB±0.43	3.27^bcB±1.04	4.14^cB±0.95
	REF	9.40^abA±2.28	10.3^abA±0.87	11.0^aA±0.66	7.08^bA±2.59	8.20^abA±1.32
	T1	1.85^bB±0.47	2.51^abB±0.33	2.54^abC±0.57	1.86^bBC±0.25	2.88^aBC±0.58
	T2	1.41^bB±0.58	2.24^aB±0.31	2.70^aC±0.37	2.14^aBC±0.30	2.58^aC±0.27
	T3	1.21^bB±0.33	2.30^aB±0.21	0.51^cD±0.03	0.75^cC±0.14	0.76^cD±0.17
WHC	CTL	65.8^cB±4.90	65.3^cC±2.16	78.1^bB±1.45	75.8^bB±0.57	83.4^aB±4.00
	REF	75.0^bA±2.89	74.2^bB±0.46	83.2^aA±1.13	74.9^bB±2.10	83.8^aB±0.58
	T1	74.9^aA±1.50	64.9^bC±0.38	76.3^aB±2.28	75.0^aB±2.65	77.5^aC±1.73
	T2	78.6^aA±1.70	78.2^aA±1.16	77.4^aB±0.72	72.9^bB±1.28	78.0^aC±1.30
	T3	78.3^bA±2.71	77.8^bA±1.51	85.3^aA±0.87	84.4^aA±0.98	87.2^aA±1.20
TBARS	CTL	0.03^dA±0.01	0.04^dB±0.01	0.08^cB±0.01	0.27^bB±0.01	0.31^aB±0.01
	REF	0.03^eA±0.01	0.08^dA±0.01	0.10^cA±0.01	0.32^bA±0.01	0.35^aA±0.01
	T1	0.03^cdA±0.01	0.02^dBC±0.01	0.04^cD±0.01	0.07^bD±0.01	0.09^aE±0.01
	T2	0.02^cB±0.01	0.02^cBC±0.01	0.03^cE±0.01	0.08^bC±0.01	0.11^aD±0.01
	T3	0.01^dC±0.01	0.01^dC±0.01	0.05^cC±0.01	0.07^bD±0.01	0.13^aC±0.01
POV	CTL	154.5^eB±0.01	173.8^dB±0.64	223.3^bB±0.36	215.5^cB±0.90	405.1^aB±0.01
	REF	321.0^eA±1.04	397.2^dA±0.61	412.7^cA±1.75	478.7^bA±0.96	572.4^aA±0.35
	T1	130.7^eC±2.99	153.9^aC±1.85	150.0^bD±0.01	146.1^cD±0.59	142.7^dD±0.87
	T2	115.4^eD±1.89	135.5^cE±0.94	132.6^dE±0.65	143.0^bE±0.34	169.3^aC±0.97
	T3	111.3^eE±0.01	151.2^dD±0.35	161.8^cC±0.34	176.1^aC±1.33	169.5^bC±0.61
TPC	CTL	4.06^eA±0.12	5.37^dA±0.06	5.81^cB±0.03	6.73^bA±0.03	7.75^aB±0.01
	REF	4.14^eA±0.08	5.40^dA±0.09	6.37^cA±0.04	6.77^bA±0.03	7.85^aA±0.01
	T1	4.10^eA±0.06	4.98^dB±0.02	5.09^cD±0.05	5.65^bD±0.04	7.10^aD±0.05
	T2	4.07^dA±0.07	5.28^cA±0.03	5.33^cC±0.04	5.80^bC±0.02	6.36^aE±0.01
	T3	4.07^eA±0.09	5.08^dB±0.12	5.38^cC±0.01	6.57^bB±0.03	7.40^aC±0.02
VRB	CTL	3.62^eA±0.03	4.97^dB±0.02	5.29^cA±0.01	6.22^bA±0.05	6.72^aB±0.01
	REF	3.64^dA±0.02	5.15^cA±0.12	5.09^cB±0.07	6.33^bA±0.04	6.87^aA±0.02
	T1	3.64^dA±0.04	4.35^cD±0.04	4.41^cD±0.04	5.01^bC±0.02	6.21^aD±0.06
	T2	3.53^eB±0.03	4.89^dB±0.03	4.38^cD±0.04	5.10^bC±0.04	5.62^aE±0.03
	T3	3.52^eB±0.03	4.50^dC±0.09	4.63^cC±0.02	6.09^bB±0.11	6.36^aC±0.02

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).