Table 4.
Changes in the sensory evaluation scores of cut kimchi cabbage with preservative dips dur ing short-term storage at 5°C
Property1) | Storage period (weeks) |
1 | 2 | 3 | 4 | 5 | 6 |
Appearance | Con | 5.0±0.002)aA | 4.2±0.00abB | 3.4±0.45bcC | 2.8±0.55bCD | 1.8±0.40cE | 2.2±0.40bDE |
As | 4.3±0.45bA | 3.8±0.45bA | 2.8±0.00cB | 1.6±0.55cC | 1.0±0.00dD | 1.0±0.00cD |
Ca | 5.0±0.00aA | 4.2±0.84abB | 4.0±0.00abB | 3.0±0.00bC | 2.0±0.00bcD | 2.0±0.00bD |
Ct | 5.0±0.00aA | 4.4±0.45abB | 3.8±0.55abC | 3.0±0.00bD | 2.6±0.49dDE | 2.4±0.49bE |
Ca/Ct | 5.0±0.00aA | 4.8±0.45aA | 4.4±0.00aA | 4.4±0.00aA | 4.4±0.49aA | 3.0±0.00aB |
Color | Con | 5.0±0.00aA | 4.0±0.55bcB | 3.2±0.45bcC | 2.6±0.45bcD | 2.0±0.00dE | 2.4±0.49bDE |
As | 5.0±0.00aA | 3.8±0.55bcB | 3.2±0.00bcC | 1.2±0.45eD | 1.0±0.00eD | 1.0±0.00cD |
Ca | 5.0±0.00aA | 3.8±0.55bcB | 4.0±0.00aB | 3.0±0.00bC | 2.2±0.40cdD | 2.2±0.40bD |
Ct | 5.0±0.00aA | 4.2±0.55abB | 3.4±0.45abcC | 3.0±0.45bCD | 2.6±0.49bcD | 2.8±0.40abD |
Ca/Ct | 5.0±0.00aA | 4.8±0.00aA | 4.0±0.55aB | 4.0±0.55aB | 4.0±0.00aB | 3.0±0.00aC |
Flavor | Con | 5.0±0.00aA | 4.4±0.84aB | 2.8±0.89dC | 2.2±0.45dD | 1.4±0.49dE | 2.0±0.00bD |
As | 5.0±0.00aA | 3.6±0.45bB | 3.0±0.45dC | 1.2±0.55eD | 1.0±0.00dD | 1.0±0.00cD |
Ca | 5.0±0.00aA | 4.6±0.84aB | 4.0±0.00abC | 3.0±0.00cD | 2.2±0.40bcE | 2.0±0.00bE |
Ct | 5.0±0.00aA | 4.6±0.55aA | 3.8±0.45bcB | 3.8±0.00bB | 2.6±0.49bC | 2.2±0.40bC |
Ca/Ct | 5.0±0.00aA | 5.0±0.45aA | 4.6±0.55aA | 4.6±0.55aA | 4.0±0.00aB | 3.0±0.00aC |
Con; control, As; 2% ascorbic acid, Ca; 2% calcium chloride, Ct; 2% citric acid, Ca/Ct (2% calcium chloride:2% citric acid, 1:1).
abMeans followed by the same letters within the row of each kimchi cabbages are not significantly different (p<0.05); ABCmeans followed by the same letters within the column per parameter are not significantly different (p<0.05).