Table 4.
Changes in sensory character istics of Samgyetang packaged in a multilayer pouch and retor ted at the F0 values of 4, 7, and 10 during storage at 25°C
| Storage (mon) | F0 value | Sensory parameters |
| Appearance | Colour | Texture | Flavour |
| 0 | 4 | 9.0±0a | 9.0±0Aa | 9.0±0a | 9.0±0a |
| 7 | 8.8±0.1a | 8.9±0Aa | 8.9±0a | 8.9±0a |
| 10 | 8.7±0.1a | 8.6±0.4Ba | 8.8±0.1a | 8.8±0.1a |
| 2 | 4 | 8.4±0.2Ab | 8.3±0.4Ab | 8.5±0.4Ab | 8.4±0.3Ab |
| 7 | 8.1±0.1Ab | 8.2±0.5Ab | 8.3±0.4Ab | 7.9±0.3Bb |
| 10 | 7.8±0.4Bb | 7.6±0.2Bb | 8±0.3Bb | 7.5±0.4Cb |
| 4 | 4 | 7.9±0.1Ac | 7.7±0.4Ac | 7.8±0.3Ac | 7.5±0.3Ac |
| 7 | 7.3±0.6Bc | 7.6±0.5Ae | 7.7±0.4Ac | 7.3±0.6Ac |
| 10 | 7.2±0.8Bc | 7.3±0.7Bc | 7.1±0.8Bc | 7.0±0.7Bc |
| 6 | 4 | 7.4±0.5Ac | 7.2±0.9Ad | 7.0±1.1Ad | 7.3±0.6Ac |
| 7 | 6.7±0.4Bc | 6.9±0.2Ae | 6.5±0.6Bd | 6.7±1.2Bd |
| 10 | 6.3±0.6Cd | 6.8±1.1Bd | 6.3±0.8Bd | 6.4±0.5Cd |
| 8 | 4 | 6.8±0.3Ae | 6.9±0.2Ae | 6.4±0.7Ae | 6.5±0.6Ad |
| 7 | 6.2±0.7Bd | 6.3±0.7Bf | 6.0±0.8Be | 5.9±0.2Be |
| 10 | 6.0±0.9Bd | 6.0±0.8Bd | 5.7±1.2Be | 5.6±0.3Be |
| 10 | 4 | 6.3±0.6Ae | 6.3±0.8Ae | 6.0±1.1Ae | 5.9±0.5Ae |
| 7 | 5.7±0.5Be | 6.0±0.8Af | 5.7±1.2Ae | 5.6±0.4Ae |
| 10 | 5.5±0.4Be | 5.6±0.5Be | 5.3±0.8Be | 5.4±0.7Be |
| 12 | 4 | 6.0±1.2Ae | 5.8±0.3Af | 5.3±0.9Af | 5.4±0.6f |
| 7 | 5.4±0.3Be | 5.3±0.7Bg | 5.2±0.7Af | 5.2±0.6f |
| 10 | 5.1±0.7Bf | 5.0±0.6Be | 4.8±1.1Bg | 5.1±0.7f |
Same as in Table 2.
Same as in Table 2.