Table 7. Changes of TBA values for raw tteokgalbi prepared with various kinds of salts during 15 d of storage at 5℃.

	storage time (d)	Treatments1)
		C	FS	TS	GS
TBA (mg MA/kg)	0	0.29±0.012)a3)D4)	0.26±0.01bD	0.24±0.01cD	0.22±0.01dD
	5	0.40±0.01aC	0.37±0.01bC	0.32±0.01cC	0.28±0.01dC
	10	0.50±0.01aB	0.42±0.01bB	0.37±0.01cB	0.36±0.01cB
	15	0.65±0.02aA	0.50±0.01bA	0.46±0.01cA	0.45±0.01cA

¹⁾Treatment : See the Table 1 legend.

²⁾All values are expressed as mean±SEM of triplicate determinations.

^3)a-dMeans with different superscripts within a row differ significantly (p<0.05).

^4)A-DMeans with different superscripts within a column differ significantly (p<0.05).