Table 3 Coefficients of second-order polynomial equations and significance of each model and dependent response var iables for salted shredded Korean cabbage treated with var ious combinations of NaCl, MD1), and GSE2) concentrations in the salting solution and salting time
| Microbiological analysis | Sensory evaluation | Salting characteristics |
| Total aerobic bacteria | Yeast/molds | Taste | Texture | Overall acceptability | Weight loss | Salt content |
| R2 | 0.955 | 0.809 | 0.960 | 0.975 | 0.984 | 0.981 | 0.992 |
| R2 adj | 0.903 | 0.770 | 0.934 | 0.955 | 0.970 | 0.958 | 0.989 |
| Intercept b0 | 3.44 | 2.70 | 7.14 | 6.07 | 7.35 | 11.99 | 2.00 |
| Linear b1 | -0.25***3) | -6.606E-003 | -0.26** | -0.30*** | -0.34*** | 3.17*** | 1.13*** |
| b2 | 0.10* | - | 0.32** | 0.18*** | 0.25** | 3.73*** | 0.44*** |
| b3 | 0.10* | - | -8.125E-003 | 0.04 | -1.250E-003 | 1.45*** | -0.17*** |
| b4 | -0.49*** | -0.27*** | - | -3.750E-003 | -0.02 | - | - |
| Interaction b12 | -4) | - | -0.71*** | -0.39*** | -0.91*** | - | 0.29*** |
| b13 | - | - | -0.19* | -0.08* | - | 1.03* | -0.08* |
| b14 | 0.11* | - | - | - | -0.15* | - | - |
| b23 | - | - | 0.29** | - | 0.36*** | - | - |
| b24 | -0.08 | - | - | - | - | - | - |
| b34 | - | - | - | -0.06 | - | - | - |
| Quadratic b11 | 0.23* | 0.23* | -1.77*** | -0.65*** | -1.96*** | - | - |
| b22 | - | - | - | - | - | - | - |
| b33 | - | - | - | - | - | - | - |
| b44 | - | - | - | - | - | - | - |
MD, maltodextrin.
GSE, grape seed extract.
*, p<0.05; **, p<0.01; ***, p<0.001.
Non-significant factors were removed.