Table 8 Changes of VBN content (mg %/100g) 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	^NS10.21±0.51^e	^NS16.33±1.34^d	^NS37.33±2.02^c	^NS44.92 1.34^b	^A53.38±1.52^a
M 0.5	10.50±0.88^e	16.92±0.51^d	37.04±0.51^c	44.92±2.20^b	^A53.96±1.34^a
M 1.0	10.79±1.01^e	16.63±0.88^d	36.17±1.34^c	45.50±0.00^b	^C51.04±0.51^a
M 1.5	10.50±0.88^e	15.17±1.34^d	36.46±0.51^c	43.17±1.01^b	^BC51.33±0.51^a
M 2.0	10.21±0.51^e	15.75±1.52^d	35.88±0.88^c	44.63 0.88^b	^AB53.08±0.51^a

¹⁾Mean±SD
NS: Not Significant
^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.