Table 2 Effect of Allium hookeri root incorporation in meatballs on TPA during the storage at 4℃ for 14 d

Parameter	Storage periods	Treatments
Parameter	Storage periods	Control	T1	T2	T3
Springiness	0 d	0.68±0.02^Ans	0.57±0.01^Bns	0.59±0.01^Bns	0.58±0.01^Bc
	4 d	0.65±0.01^Ans	0.50±0.01^Bns	0.60±0.01^Bns	0.63±0.01^Aa
	8 d	0.65±0.01^Ans	0.56±0.01^Cns	0.60±0.01^Bns	0.61±0.01^Bab
	14 d	0.65±0.01^Ans	0.55±0.01^Cns	0.61±0.01^Bns	0.60±0.01^Bb
Gumminess (kg)	0 d	1.51±0.13^Aa	0.66±0.05^Ba	0.80±0.05^Ba	0.70±0.04^Ba
	4 d	0.78±0.06^ABb	0.62±0.05^Ba	0.88±0.07^Aa	0.94±0.05^Aa
	8 d	0.77±0.87^Ab	0.57±0.52^Ba	0.56±0.04^Bb	0.51±0.05^Bc
	14 d	0.41±0.03^ABc	0.31±0.03^Bb	0.44±0.05^Ab	0.38±0.04^ABc
Cohesiveness	0 d	0.47±0.01^Aa	0.40±0.01^Ca	0.43±0.01^Ba	0.41±0.01^Ca
	4 d	0.40 ±0.01^Aba	0.39±0.01^Ba	0.42±0.01^Aa	0.42±0.01^Aa
	8 d	0.37±0.01^ABc	0.33±0.01^Bb	0.35±0.01^ABb	0.36±0.01^Ab
	14 d	0.30±0.01^Bd	0.30±0.01^Bc	0.33±0.01^Ac	0.34±0.01^Ac
Hardness (kg)	0 d	3.09±0.21^Aa	1.66±0.13^Ba	1.88±0.11^Bab	1.68±0.09^Bb
	4 d	1.92±0.13^Ab	1.53±0.11^Ba	2.12±0.16^Aa	2.27±0.13^Aa
	8 d	2.18±0.20^Ab	1.68±0.15^Ba	1.58±0.11^Bbc	1.41±0.12^Bbc
	14 d	1.37±0.09^Ac	1.04±0.09^Bb	1.28±0.13^ABc	1.11±0.11^ABc
Chewiness (kg)	0 d	1.05±0.11^Aa	0.38±0.03^Ba	0.47±0.30^Ba	0.41±0.03^Bb
	4 d	0.51±0.04^Ab	0.36±0.03^Ba	0.52±0.04^Aa	0.59±0.04^Aa
	8 d	0.53±0.07^Ab	0.35±0.04^Ba	0.34±0.03^Bb	0.31±0.03^Bc
	14 d	0.27±0.02^Ac	0.17±0.02^Bb	0.27±0.03^Ab	0.23±0.02^ABc

All values are mean±standard deviation.
^A–C Means within a row with different letters are significantly different (p<0.05).
^a–c Means within a column with different letters are significantly different (p<0.05).
Control, meatballs without antioxidant; T1, meatballs with 0.05% (w/w) ascorbic acid; T2, meatballs with 0.5% (w/w) Allium hookeri root; T3, meatballs with 1% (w/w) Allium hookeri root.
ns, not significant; TPA, texture profile analysis.