Table 6 Changes of pH 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	^C6.81±0.01^a	^D6.53±0.01^b	^C6.34±0.01^c	^C6.31±0.01^d	^C6.06±0.01^e
M 0.5	^C6.81±0.01^a	^C6.57±0.01^b	^D6.21±0.01^d	^D6.27±0.01^c	^E5.89±0.01^e
M 1.0	^B6.85±0.01^a	^E6.51±0.00^b	^E6.27±0.01^c	^E6.2±0.01^d	^D5.94±0.01^e
M 1.5	^A6.87±0.01^a	^B6.71±0.01^b	^B6.37±0.01^d	^B6.52±0.01^c	^B6.21 0.01^e
M 2.0	^A6.88±0.01^a	^A6.88±0.01^a	^A6.77±0.01^c	^A6.82±0.01^b	^A6.54±0.01^d

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.