Table 1. Texture profile and cutting strength of texturized vegetable protein according to storage temperature for 9 days

Storage		Hardness (g)	Springiness	Gumminess (N)	Chewiness	Cohesiveness (N)	Cutting strength (g/cm2)
Temp.	days
−20°C	0	1,366.67±164.501)d2)NS3)	0.64±0.08NS/NS	7.25±1.69cNS	4.76±1.64cNS	0.54±0.07NS/NS	1,442.00±133.35bNS
	1	1,775.83±263.87cC4)	0.70±0.07NS/NS	9.78±2.09bC	6.92±1.93bC	0.56±0.05NS/NS	1,708.50±78.72aA
	3	2,760.00±424.95aA	0.68±0.05NS/B	14.95±2.13aC	10.05±1.33aC	0.55±0.04NS/NS	1,458.83±104.89bC
	6	2,360.83±223.91bB	0.69±0.05NS/B	13.28±1.83aB	9.21±1.80aB	0.57±0.04NS/A	1,676.00±96.79aB
	9	1,637.50±333.22cB	0.66±0.07NS/B	8.96±2.77bcB	6.00±2.15bcB	0.55±0.07NS/NS	1,189.50±92.45cNS
0°C	0	1,366.67±164.50cNS	0.64±0.08bNS	7.25±1.69bNS	4.76±1.64bNS	0.54±0.07bNS	1,442.00±133.35cNS
	1	5,020.00±536.11aA	0.70±0.03aNS	26.09±4.12aA	18.43±3.07aA	0.53±0.04bNS	1,451.67±66.43cB
	3	4,365.83±148.54bB	0.74±0.03aA	24.13±1.78aB	17.90±1.76aB	0.56±0.03aNS	1,557.83±59.70bB
	6	4,735.00±623.85abA	0.73±0.03aA	23.76±3.55aA	17.09±2.77aA	0.53±0.02bB	1,882.67±132.73aA
	9	4,523.33±561.16bA	0.74±0.03aA	25.84±3.63aA	19.06±3.09aA	0.59±0.07aNS	1,183.17±60.70dNS
4°C	0	1,366.67±164.50dNS	0.64±0.08bNS	7.25±1.69cNS	4.76±1.64cNS	0.54±0.07bNS	1,442.00±133.35cNS
	1	3,945.00±750.50cB	0.73±0.04aNS	20.97±4.56bB	15.50±4.05bB	0.54±0.03abNS	1,647.83±85.29bA
	3	5,418.33±1311.57aA	0.74±0.05aA	29.16±8.79aA	21.60±7.29aA	0.56±0.06ab/NS	1,849.83±73.96aA
	6	4,768.33±539.42abA	0.74±0.03aA	25.43±2.87abA	18.70±2.49abA	0.54±0.03abB	1,877.83±100.47aA
	9	4,540.00±779.03bcA	0.76±0.03aA	25.37±6.42abA	19.16±5.08abA	0.59±0.07aNS	1,205.83±51.57dNS

Values are mean±SD (n=12).
Means during storage period for 9 days with different small superscripts (^a-c) in the same column are significantly different at p<0.05.
Not significant difference at p<0.05.
Means at storage temperature (−20°C, 0°C, 4°C) with different capital superscripts (^A-C) in each column are significantly different at p<0.05.