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.