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 life1) (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.