Table 1. Changes in pH, titratable acidity and °Brix of onion-added Korean soy sauce during storage according to sterilization temperature

Sample¹⁾	pH
Sample¹⁾	0 day	15 day	30 day	45 day	60 day
SN	4.83±0.01^2)aC3)	4.86±0.00^aB	4.89±0.00^aA	4.80±0.01^aD	4.80±0.00^aD
S65	4.78±0.01^bB	4.79±0.01^cB	4.83±0.00^bA	4.76±0.00^bC	4.76±0.00^bC
S85	4.77±0.01^cB	4.77±0.01^cB	4.82±0.00^cA	4.74±0.00^cC	4.75±0.01^cC
S90	4.76±0.01^dB	4.80±0.00^bA	4.80±0.00^dA	4.72±0.00^dC	4.73±0.01^dC
S98	4.73±0.01^eB	4.77±0.00^cA	4.77±0.01^eA	4.67±0.01^eD	4.69±0.00^eC
Sample	Titratable acidity (%)
Sample	0 day	15 day	30 day	45 day	60 day
SN	2.62±0.12^aA	2.57±0.01^cA	2.21±0.19^bC	2.27±0.02^dBC	2.39±0.04^bB
S65	2.29±0.04^cD	2.60±0.02^cA	2.47±0.08^aB	2.34±0.01^cdCD	2.42±0.09^bBC
S85	2.46±0.05^bBC	2.79±0.04^bA	2.54±0.11^aB	2.38±0.02^bcC	2.43±0.01^bC
S90	2.47±0.01^bBC	2.85±0.05^abA	2.56±0.10^aB	2.43±0.03^abC	2.47±0.04^bBC
S98	2.53±0.08^abB	2.88±0.06^aA	2.58±0.07^aB	2.50±0.09^aB	2.58±0.02^aB
Sample	°Brix
Sample	0 day	15 day	30 day	45 day	60 day
SN	37.37±0.06^aB	37.50±0.00^aA	37.50±0.00^aA	37.47±0.06^aA	37.43±0.06^aAB
S65	36.77±0.06^bNS4)	36.80±0.00^b	36.80±0.00^b	36.80±0.00^b	36.77±0.06^b
S85	36.67±0.06^b	36.77±0.06^b	36.77±0.06^b	36.77±0.06^b	36.77±0.06^b
S90	36.67±0.06^bB	36.77±0.06^bA	36.80±0.00^bA	36.80±0.00^bA	36.80±0.00^bA
S98	36.67±0.06^bB	36.77±0.06^bA	36.77±0.06^bA	36.80±0.00^bA	36.83±0.06^bA

SN, unsterilized onion-added Korean soy sauce; S65, onion-added Korean soy sauce sterilized at 65°C for 30 min; S85, onion-added Korean soy sauce sterilized at 85°C for 30 min; S90, onion-added Korean soy sauce sterilized at 90°C for 20 min; S98, onion-added Korean soy sauce sterilized at 98°C for 10 min.
All values are mean±SD (n=3).
Means followed by the different lowercase letters in same column are significantly different (p<0.05). Means followed by the different uppercase letters in same row are significantly different (p<0.05).
NS, not significant.