Table 2. Changes in salinity, soluble solids, and pH of ‘Tteokbokki’ sauce during storage

Sample¹⁾		Storage period (week)
Sample¹⁾		0	2	4	6	8
Salinity (%)	BOSO	0.32±0.03²⁾^aAB3)	0.34±0.04^aB	0.30±0.02^aAB	0.33±0.01^bB	0.28±0.02^aA
	BO	0.33±0.03^aAB	0.34±0.05^aB	0.35±0.01^bB	0.37±0.01^cB	0.28±0.02^aA
	SO	0.31±0.04^aB	0.29±0.01^aAB	0.33±0.01^abB	0.32±0.01^bB	0.26±0.02^aA
	CONT	0.39±0.01^bC	0.34±0.04^aABC	0.31±0.02^aAB	0.29±0.00^aA	0.36±0.05^bBC
Soluble Solids (°Brix)	BOSO	50.57±0.06^bA	51.47±0.23^cB	51.40±0.20^cB	51.53±0.50^cB	51.33±0.23^cB
	BO	49.43±0.25^aA	50.13±0.42^aB	50.20±0.20^aB	49.87±0.12^aAB	49.93±0.23^aB
	SO	50.97±0.47^bA	51.27±0.31^bcA	51.13±0.12^bA	50.93±0.12^bA	51.07±0.12^bcA
	CONT	49.90±0.10^aA	50.67±0.31^abBC	51.00±0.00^bD	50.53±0.12^bB	50.87±0.12^bCD
pH	BOSO	4.70±0.02^aC	4.64±0.02^aB	4.52±0.01^aA	4.56±0.02^aA	4.62±0.03^aB
	BO	4.69±0.01^aC	4.62±0.02^aB	4.57±0.02^bcA	4.59±0.03^aA	4.66±0.01^bC
	SO	4.69±0.02^aD	4.65±0.02^aC	4.59±0.02^cB	4.56±0.01^aA	4.63±0.01^abC
	CONT	4.68±0.02^aD	4.63±0.02^aC	4.55±0.01^bA	4.59±0.02^aB	4.64±0.01^abC

BOSO, sauce with added preservatives and heated sterilization; BO, sauce with added preservatives; SO, heat sterilized sauce; CONT, unprocessed sauce.
Values are mean±SD of triplicate determinations.
Values followed by different uppercase letters (^a-c) within a row and by different uppercase letters (^A-D) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.