Table 2. Changes in Hunter color of onion-added Korean soy sauce during storage according to sterilization temperature

Sample¹⁾	L value
Sample¹⁾	0 day	15 day	30 day	45 day	60 day
SN	77.79±0.09^2)aB3)	78.53±0.01^aA	76.22±0.02^aC	73.85±0.01^aD	70.79±0.02^aE
S65	74.13±0.03^bB	76.35±0.00^bA	71.27±0.02^bC	68.64±0.01^bD	65.85±0.00^bE
S85	71.95±0.03^cB	73.64±0.00^cA	69.35±0.00^cC	66.61±0.00^cD	64.10±0.00^cE
S90	68.80±0.06^dB	71.62±0.00^dA	68.68±0.01^dC	66.00±0.00^dD	62.84±0.00^dE
S98	63.47±0.03^eC	68.78±0.00^eA	65.60±0.01^eB	62.08±0.03^eD	59.04±0.00^eE
Sample	a value
Sample	0 day	15 day	30 day	45 day	60 day
SN	7.52±0.05^eE	8.63±0.05^eD	10.22±0.07^eC	12.04±0.01^eB	14.55±0.10^eA
S65	12.12±0.09^dD	10.58±0.01^dE	14.49±0.01^dC	16.62±0.03^dB	18.90±0.03^dA
S85	12.23±0.09^bcE	13.93±0.01^cD	16.33±0.03^cC	18.66±0.00^cB	20.50±0.00^cA
S90	12.32±0.04^bE	14.95±0.00^bD	17.08±0.02^bC	19.25±0.06^bB	21.73±0.00^bA
S98	15.47±0.05^aE	17.91±0.00^aD	20.58±0.06^aC	23.27±0.09^aB	25.62±0.00^aA
Sample	b value
Sample	0 day	15 day	30 day	45 day	60 day
SN	57.54±0.07^eE	64.21±0.01^eD	68.85±0.09^eC	74.00±0.00^eB	79.97±0.04^eA
S65	74.42±0.08^dD	73.17±0.06^dE	86.77±0.04^dC	95.72±0.01^dB	110.06±0.14^dA
S85	78.12±0.05^cE	85.80±0.00^cD	98.62±0.00^cC	126.72±0.54^cB	137.72±0.00^aA
S90	81.26±0.06^bE	91.59±0.00^bD	107.19±0.09^bC	141.06±0.00^aA	135.53±0.00^bB
S98	99.23±0.05^aE	145.78±0.00^aA	140.28±0.02^aB	134.23±0.06^bC	128.98±0.00^cD

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).