Table 4
Sensory characteristics of soy sauce and Chokochujang sauces for raw fish
| Characteristics | Sauce for raw fish | Chokochujang | Soy sauce |
| A1) | B | C | D | E | F |
| Appearance | 5.08±1.192) | 5.00±1.20 | 4.86±1.06 | 4.92±1.14 | 4.49±1.26 | 4.92±1.19* |
| Texture | 4.86±1.16 | 4.95±1.15 | 4.73±1.15 | 5.05±1.08* | 4.35±1.14 | 4.86±1.23* |
| Aroma | - | - | 4.38±1.09 | 4.59±1.19 | 4.00±0.94 | 4.70±1.18* |
| Taste | 4.22±1.294 | 4.65±1.34*2) | 4.41±1.30 | 4.70±1.35 | 4.08±0.92 | 4.76±1.28* |
| Totalpreference | 4.22±1.16 | 4.57±1.21* | 4.43±1.26 | 4.73±1.17 | 4.08±0.95 | 4.70±1.29* |
1)A statistical analysis was performed by paired t-test to compare between each control group and each experimental group by each characteristic (*p<0.05).
A, Not treated, control; B, Sauce for raw fish; C, Chokochujang, control; D, Kochujang+Sauce for raw fish (1:1); E, Soy sauce, control; F, Soy sauce+Sauce for raw fish (1:1).
2)All values are means±SD and represented the mean of 37 observations using on hedonic scale of 1 (dislike very much) to 7 (like very much).