Table 1. Changes in CO2 generation of ‘Tteokbokki’ sauce during storage
Storage period (week) | Sample1) |
BOSO | BO | SO | CONT |
CO2 (%) | 0 | 1.37±0.212)bA3) | 0.43±0.23aA | 0.47±0.21aA | 1.67±0.65bA |
2 | 2.47±0.32abB | 2.03±0.21aB | 2.57±0.35abB | 3.10±0.79bB |
4 | 3.63±0.21cC | 3.00±0.40bC | 2.50±0.17aB | 3.50±0.17cB |
6 | 4.10±0.40abC | 3.33±0.35aC | 3.47±0.21aC | 4.73±0.57bC |
8 | 5.07±0.23bD | 3.93±0.40aD | 3.83±0.23aC | 4.97±0.21bC |
BOSO, sauce with added preservatives and heated sterilization; BO, sauce with added preservatives; SO, heat sterilized sauce; CONT, unprocessed sauce.
Values are mean±SD of triplicate determinations.
Values followed by different uppercase letters (a-c) within a row and by different uppercase letters (A-D) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.