Table 5. Effect of LBP treatment on pH value of meatballs during frozen storage

Storage time (wk)	Control	0.02% BHT	0.01% LBP	0.02% LBP	0.03% LBP
0	5.435±0.007^bc	5.635±0.007^a	5.460±0.014^b	5.410±0.014^c	5.255±0.007^d
3	5.450±0.014^a	5.295±0.007^bc	5.325±0.021^b	5.310±0.014^bc	5.280±0.014^c
6	5.540±0.014^a	5.540±0.057^a	5.475±0.021^ab	5.450±0.028^bc	5.385±0.021^c
9	5.535±0.064^a	5.495±0.021^a	5.465±0.007^ab	5.395±0.007^b	5.305±0.035^c
12	5.620±0.028^a	5.530±0.099^ab	5.355±0.007^c	5.415±0.007^bc	5.410±0.014^bc

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; BHT, butylated hydroxytoluene.