Table 4. Physicochemical characteristics of samgyetang (breast meat) prepared with different soy sauce amount ratios and F0 values
Variable | F0 8 | F0 29 | SEM | p-value |
0% | 25% | 50% | 0% | 25% | 50% | Soy sauce | F0 | Inter (S/F0) |
pH | 6.45a | 6.38ab | 6.32b | 6.44b | 6.53a | 6.25c | 0.02 | < 0.001 | 0.533 | 0.495 |
TBARS (mg/kg) | 0.27y | 0.25y | 0.34y | 0.59x | 0.44x | 0.51x | 0.031 | 0.871 | < 0.001 | 0.269 |
Shear force (kg) | 1.47ay | 1.00by | 0.87cy | 1.63ax | 1.05bx | 1.00cx | 0.032 | < 0.001 | 0.002 | 0.714 |
Mean values within each row with different superscripts are significantly different about marinade ratio (p < 0.05).
Mean values within each row with different superscripts are significantly different about F0 value (p < 0.05).
Inter (S/F0), interaction p-value of the soy sauce concentration with the F0 value; TBARS, 2-thiobarbituric acid reactive substances.