Table 3 Changes of cooking loss (%) of soy-based patties with κ-carrageenan and methyl-cellulose as binder during stored periods at 4°C

Samples	Storage period (week)
	0	1	2	3	4
	Control	^A16.59±0.40^b	^A15.77±0.27^c	^A16.74±0.23^b	^A17.28±0.19^a	^A17.57±0.29^a
M 0.5	^B15.64±0.42^c	^CD13.53±0.33^d	^B15.83±0.24^bc	^B16.37±0.32^ab	^B16.50±0.23^a
M 1.0	^B15.33±0.48^a	^B14.15±0.11^b	^C15.04±0.79^ab	^C14.96±0.33^ab	^C15.27±0.44^a
M 1.5	^C14.11±0.21^b	^D13.22±0.11^c	^D13.79±0.38^bc	^C14.77±0.47^a	^C15.19 0.40^a
M 2.0	^C13.72±0.35^b	^BC13.74±0.40^b	^D14.15±0.18^ab	^C14.46±0.47^ab	^C14.73±0.47^a

¹⁾Mean±SD
^a-dSuperscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.
^A-ESuperscriptive letters in a column indicate significance at p<0.05 by Duncan's multiple range test.