Table 4. Significance of main effects (salt concentration and phosphate) and their interactions on quality characteristics of samgyetang
Traits | Salt concentration effect | Phosphate effect | Interaction between salt concentration and phosphate |
Moisture | *** | NS | NS |
Ash | *** | NS | NS |
pH | *** | *** | *** |
Salinity | *** | NS | NS |
WHC | * | *** | *** |
TBARS | *** | *** | *** |
CIE a* | NS | ** | * |
CIE b* | *** | ** | *** |
Cooking loss | *** | * | NS |
Shear force | *** | *** | *** |
Flavor | *** | NS | NS |
Salty taste | *** | NS | ** |
Tenderness | *** | NS | NS |
Juiciness | *** | NS | NS |
Overall acceptability | *** | *** | NS |
p<0.05,
p<0.01,
p<0.001.
Traits that had no significance in all main effect were not shown.
NS, no significance; WHC, water holding capacity; TBARS, thiobarbituric acid reactive substance.