. 2019 Feb 28;39(1):102–113. doi: 10.5851/kosfa.2019.e8

Table 5. Effect of salt concentration and phosphate on sensory evaluation of samgyetang.

Traits		Control ¹⁾	0.5%	1.0%	1.5%	2.0%	2.5%	3.0%
Appearance²⁾	NP	7.02±1.79	6.67±1.37	7.08±1.72	7.01±1.61	6.68±1.32	6.73±1.34	6.64±1.32
Appearance²⁾	PH	7.12±1.27	7.05±1.54	7.12±1.36	7.67±1.03	7.13±1.68	7.08±1.63	7.68±1.03
Flavor	NP	3.32±0.52^d	5.00±1.57^c	5.33±0.52^bc	6.33±1.03^ab	7.08±0.81^a	6.03±0.89^abc	5.33±0.52^bc
Flavor	PH	4.34±1.78	4.67±1.31	5.33±1.86	6.83±0.41	7.12±1.24	6.37±1.72	6.00±1.34
Salty taste	NP	7.67±0.52^a	7.00±0.37^b	6.33±0.53^c*	5.12±0.27^d	4.33±0.57^e	4.04±0.89^e	2.67±0.53^f
Salty taste	PH	8.04±0.89^a	6.83±0.42^b	4.67±1.36^c	6.02±0.89^b	4.67±0.51^cd	4.09±0.78^c	3.02±0.64^d
Tenderness	NP	3.67±1.07^b	4.67±1.86^b	6.33±2.07^a	6.33±1.03^a	6.67±0.54^a	7.00±0.89^a	6.33±1.03^a
Tenderness	PH	2.83±0.41^c	6.00±0.89^ab	5.67±1.03^ab	5.03±0.84^b	6.67±1.36^ab	6.67±2.87^ab	7.33±1.86^a
Juiciness	NP	3.64±1.02^b	3.67±1.08^b**	6.33±2.07^a	6.06±0.79^a	6.33±1.03^a	6.67±1.37^a	6.67±1.34^a
Juiciness	PH	2.67±1.32	5.67±1.03	6.01±0.89	4.67±1.86	5.02±1.78	5.11±1.82	6.33±2.08
Overall acceptability	NP	4.06±0.89^c	5.02±1.55^bc	5.67±1.03^ab	6.05±0.83^ab	6.33±1.03^ab*	6.67±1.37^a	6.37±0.52^ab
Overall acceptability	PH	3.82±0.41^c	6.34±0.52^b	6.51±0.84^b	7.03±0.86^ab	7.83±0.41^a	7.53±1.64^ab	6.83±1.17^ab

All values are mean±SD of three replicates.

^a–c

Means 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).

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.

²⁾

Appearance (1, extremely undesirable; 9, extremely desirable), flavor (1, extremely undesirable; 9, extremely desirable), salty taste (1, extremely salty; 9, extremely bland), tenderness (1, extremely tough; 9, extremely tender), juiciness (1, extremely dry; 9, extremely moist), overall acceptability (1, extremely undesirable; 9, extremely desirable).

NP, no phosphate added; PH, 0.2% phosphate added.