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. 2023 May 1;43(3):491–501. doi: 10.5851/kosfa.2023.e11

Table 2. Cooking loss, water content, and water holding capacity (WHC) of cooked sous-vide at different time, temperature, and sodium tripolyphosphate (STPP) concentration.

Time (h)	Temperature (°C)	STPP concentration (%)	Cooking loss (%)	Water content (%)	WHC (%)
3	45+60	0	33.11±0.85^cd	65.50±0.46^abc	85.90±0.81^d
		0.2	30.06±0.40^de	65.88±0.66^abc	92.38±0.91^bc
		0.4	28.53±0.42^e	67.82±0.39^a	96.64±0.21^a
	45+70	0	46.09±0.74^a	59.14±0.53^e	82.11±0.82^ef
		0.2	41.95±0.75^b	66.48±0.90^abc	90.99±0.13^c
		0.4	40.57±0.20^b	63.87±0.26^bcd	95.86±0.01^a
6	45+60	0	35.11±0.10^c	65.54±1.05^abc	82.73±0.69^e
		0.2	34.81±0.86^c	66.23±0.30^abc	92.70±0.86^bc
		0.4	33.43±0.10^cd	67.53±0.08^ab	94.80±0.85^ab
	45+70	0	48.20±0.29^a	59.61±0.84^e	79.63±1.02^f
		0.2	42.34±0.77^b	60.31±0.85^de	90.27±0.78^c
		0.4	40.78±0.90^b	62.64±0.15^cde	94.08±0.59^ab
P time			0.002	0.106	0.009
P temperature			<0.001	<0.001	0.002
P concentration			<0.001	0.007	<0.001
P time×P temp			0.022	0.097	0.928
P time×P temp×P conc.			0.406	0.096	0.250

Mean±SD.

^a–f

Means value within different letters in same column referring to significant different (p<0.05).