Table 4. Effect of LBP treatment on TP of meatballs during frozen storage

Treated groups		Storage time (wk)
Treated groups		0	3	6	9	12
Hardness	Control	12.384±0.992^a	12.476±2.254^a	12.061±0.113^a	11.551±0.325^a	11.285±0.520^a
	0.02% BHT	11.211±0.989^a	11.578±1.739^a	12.054±1.621^a	11.797±1.602^a	11.651±1.399^a
	0.01% LBP	11.321±2.021^a	11.505±1.374^a	13.025±0.078^a	11.722±0.411^a	11.468±1.067^a
	0.02% LBP	10.552±1.710^a	12.530±0.687^a	11.716±0.559^a	11.985±0.337^a	11.248±1.311^a
	0.03% LBP	10.845±0.444^a	12.101±0.325^a	12.677±1.430^a	12.476±1.322^a	13.043±1.128^a
Springiness	Control	73.228±1.322^a	63.001±0.105^bc	46.854±1.537^a	45.858±3.404^a	39.074±9.485^a
	0.02% BHT	32.854±3.295^c	43.831±6.824^d	38.351±1.482^c	46.121±3.842^a	40.499±3.179^a
	0.01% LBP	47.039±10.653^bc	55.696±1.199^cd	46.085±1.008^ab	42.996±0.161^a	42.731±3.396^a
	0.02% LBP	37.803±10.481^bc	77.211±6.194^ab	44.780±1.608^ab	45.038±2.389^a	40.490±4.612^a
	0.03% LBP	56.425±20.973^ab	84.536±7.729^a	43.400±2.476^b	41.164±3.959^a	45.831±1.646^a
Gumminess	Control	7.508±0.637^a	5.124±0.158^b	4.025±0.038^a	3.610±0.510^b	4.145±0.192^a
	0.02% BHT	3.921±0.299^b	3.881±0.828^c	4.146±0.493^a	4.057±0.490^ab	4.459±0.356^a
	0.01% LBP	4.989±2.548^ab	5.360±0.481^b	4.483±0.036^a	4.347±0.256^ab	4.158±0.562^a
	0.02% LBP	4.008±0.769^b	4.664±0.263^bc	4.096±0.162^a	4.638±0.687^a	3.852±0.707^a
	0.03% LBP	4.072±0.537^b	7.083±0.269^a	4.224±0.363^a	4.226±0.383^ab	4.508±0.142^a
Chewiness	Control	5.493±0.368^a	2.799±0.712^b	1.981±0.202^a	1.751±0.340^a	1.612±0.340^a
	0.02% BHT	1.282±0.036^b	1.673±0.098^b	1.590±0.206^b	1.863±0.185^a	1.812±0.053^a
	0.01% LBP	2.601±1.966^b	2.865±0.291^b	2.060±0.079^a	1.959±0.230^a	1.784±0.352^a
	0.02% LBP	1.726±0.747^b	2.724±1.144^b	1.871±0.197^ab	1.861±0.195^a	1.575±0.446^a
	0.03% LBP	1.837±0.390^b	6.083±0.196^a	1.833±0.191^ab	1.741±0.255^a	2.068±0.140^a

Values are means of triplicate samples (means±SD).
Means with different letters at different storage time of the same treated group were different significantly (p<0.05).
LBP, Lycium barbarum polysaccharide; TP, texture profile; BHT, butylated hydroxytoluene.