Table 2. Changes in pH and Hunter’s color value of texturized vegetable protein according to storage temperature for 9 days

Storage		pH	Hunter’s color L* value
Temp.	days		L*	a*	b*
−20°C	0	6.87±0.011)c2)NS3)	56.81±0.49dNS	4.90±0.26aNS	20.82±1.25aNS
	1	6.87±0.01cB4)	58.60±1.50bcB	4.59±0.08abB	18.39±0.74cdC
	3	6.91±0.02bNS	59.46±0.39abA	4.38±0.29bB	19.05±1.04bcB
	6	6.98±0.01aA	60.08±1.92aA	4.45±0.63bB	17.03±2.73dB
	9	6.90±0.02bC	57.97±1.14cdA	4.64±0.16abB	20.07±0.85abA
0°C	0	6.87±0.01cNS	56.81±0.49bNS	4.90±0.26abNS	20.82±1.25aNS
	1	6.92±0.02bA	60.14±1.18aAB	4.58±0.10bB	19.41±0.41bB
	3	6.91±0.02bNS	56.28±1.27bB	4.81±0.13abA	18.52±0.19cB
	6	6.99±0.00aA	56.57±0.39bB	5.12±0.07aA	19.18±0.33bcA
	9	6.93±0.00bB	56.97±4.14bA	4.93±0.74abB	19.01±0.81bcB
4°C	0	6.87±0.01dNS	56.81±0.49bNS	4.90±0.26cNS	20.82±1.25aNS
	1	6.92±0.00cA	58.99±5.75aA	4.95±0.16cA	20.10±0.09bA
	3	6.93±0.01bNS	55.89±0.68bB	5.00±0.14bcA	19.75±0.47bA
	6	6.94±0.01bB	55.46±0.34bB	5.30±0.10abA	18.69±0.31cA
	9	6.96±0.01aA	53.35±3.53cB	5.61±0.61aA	19.81±0.46bA

Values are mean±SD (n=3).
Means during storage period for 9 days with different letters within the same row are significantly different by Duncan’s multiple range (p<0.05).
Not significant.
Means at storage temperature (−20°C, 0°C, 4°C) with different capital superscripts (^A-C) in each columm are significantly different at p<0.05.