Table 5. Shelf life by quality index of
R. verniciflua doenjang
stew sauce
Quality index
Quality standard - value of zero day (A)
Total of annual change amount (B)
Shelf life
1)
(months)
pH
0.4610
0.33
16.73
Titratable acidity (mL/g)
0.5200
0.37
16.80
Hunter color a
*
0.9543
0.62
18.87
Hunter color b
*
0.7157
0.42
20.42
Shelf life (months) = (A / B) × 12.