Table 4 Changes in the sensory score of cut Kimchi cabbages with egg shell calcium treatment dur ing shor t-term storage at 5°C
| Property | Weeks | Con1) | ESP-1 | ESP-2 |
| 0.5% | 1.0% | 2% | 0.5% | 1.0% | 2% |
| Appearance | 0 | 5.0±0.02)aA3) | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA |
| 2 | 3.6±0.9bAB | 4.4±0.5aA | 4.2±0.4bAB | 4.4±0.9aA | 4.4±0.5aA | 4.0±0.7bAB | 3.2±0.8bB |
| 4 | 2.8±0.4cAB | 3.4±0.5bA | 3.0±1.0cA | 2.8±0.8bAB | 3.2±0.4bA | 3.0±0.7cA | 2.0±0.7cB |
| 6 | 1.2±0.4dA | 1.8±0.8cA | 1.2±0.4dA | 1.4±0.5cA | 1.8±0.8cA | 1.6±0.5dA | 1.0±0.0dA |
| Color | 0 | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA |
| 2 | 3.8±0.4bAB | 4.6±0.5aA | 3.8±0.4bAB | 4.4±0.5bA | 4.0±0.0bAB | 4.0±0.7bAB | 3.2±0.8bB |
| 4 | 3.2±0.4cAB | 3.6±0.5bA | 3.2±0.8bAB | 3.4±0.5cAB | 2.6±0.5cB | 2.8±0.4cAB | 1.6±0.5cC |
| 6 | 1.4±0.5dBC | 1.6±0.5cBC | 1.4±0.5cBC | 1.2±0.4dC | 2.4±0.5cA | 2.0±0.7dAB | 1.2±0.4cC |
| Flavor | 0 | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA | 5.0±0.0aA |
| 2 | 3.8±0.4bA | 4.2±0.8aA | 3.8±0.8bA | 3.6±1.1bA | 4.0±1.0bA | 3.4±1.1bA | 3.0±0.7bA |
| 4 | 1.8±0.8cCD | 3.2±0.8bAB | 2.8±0.8cABC | 2.4±0.9cBCD | 3.6±0.5bA | 2.2±0.4cBCD | 1.6±0.5cD |
| 6 | 1.6±0.9cAB | 1.8±0.8cAB | 1.2±0.4dB | 1.6±0.5cAB | 2.2±0.8cA | 1.2±0.4dB | 1.2±0.4cB |
Con, untreated; ESP-1, egg shell powder; ESP-2, egg shell ash powder.
Values are mean±SD (n=3).
a-cMeans followed by the same letters within the column are not significantly different (p<0.05); A-Cmeans followed by the same letters within the row are not significantly different (p<0.05).