Table 3. Effect of salt concentration and phosphate on instrument inner surface color of samgyetang.

Traits		Control 1)	0.5%	1.0%	1.5%	2.0%	2.5%	3.0%
CIE L*	NP	81.18±1.72	80.14±1.18	79.62±1.15	80.08±1.75	80.22±1.05	80.45±1.22	78.75±1.65
	PH	79.20±1.84	78.10±2.29	79.36±3.72	80.75±0.98	78.15±2.33	80.12±1.80	80.06±0.57
CIE a*	NP	2.33±0.99*	2.00±0.44**	1.80±0.61	2.67±0.77	2.02±0.69	1.96±0.26	2.29±0.49*
	PH	3.80±0.82ab	3.92±1.12a	3.02±2.85abc	2.04±0.94bc	1.76±0.86c	2.09±0.83bc	3.41±0.91abc
CIE b*	NP	11.51±0.43ab	11.93±0.54a*	12.12±0.57a***	10.22±0.77d*	11.01±0.57bc	10.51±0.24cd*	11.12±0.43bc**
	PH	11.91±0.44a	11.17±0.57ab	9.92±0.57c	11.15±0.64ab	10.47±0.64bc	11.39±0.75a	9.78±0.60c

All values are mean±SD of three replicates.

^a–dMeans within a row with different letters are significantly different by salt concentration of broth (p<0.05).

^*Means within a column are significant different between NP and PH with same salt concentration (* p<0.05, ** p<0.01, *** p<0.001).

¹⁾Control, boiled with broth of 0.0% salt concentration; 0.5%, boiled with broth of 0.5% salt concentration; 1.0%, boiled with broth of 1.0% salt concentration; 1.5%, boiled with broth of 1.5% salt concentration; 2.0%, boiled with broth of 2.0% salt concentration; 2.5%, boiled with broth of 2.5% salt concentration; 3.0%, boiled with broth of 3.0% salt concentration.

NP, phosphate free; PH, 0.2% phosphate added.