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

Samples	Storage period (week)
	1	2	3	4
	Control	NS1.27±0.33c	NS1.52±0.22bc	NS1.76±0.12b	NS2.32±0.06a
M 0.5	1.11±0.09c	1.56±0.19b	1.71 0.06b	2.30±0.10a
M 1.0	1.11±0.00c	1.34±0.30bc	1.65±0.09b	2.20±0.49a
M 1.5	1.05±0.18c	1.31±0.17bc	1.55±0.13b	2.13±0.24a
M 2.0	1.04±0.14c	1.20±0.31bc	1.57±0.06b	2.04±0.31a

¹⁾Mean±SD
NS: Not Significant
^a-dSuperscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test.