Table 2. The instrumental color of samgyetang (breast meat) prepared with different soy sauce amount ratios and F0 values
Variable | F0 8 | F0 28 | SEM | p-value |
0% | 25% | 50% | 0% | 25% | 50% | Soy sauce | F0 | Inter (S/F0) |
L* | 78.98a | 75.76b | 74.85b | 79.61a | 75.93b | 73.61c | 0.30 | < 0.001 | 0.721 | 0.062 |
a* | 2.80bx | 3.97ax | 4.44ax | 2.42cy | 3.64by | 4.17ay | 0.10 | < 0.001 | 0.013 | 0.708 |
b* | 17.95b | 19.97a | 20.06a | 17.14b | 19.99a | 20.02a | 0.21 | < 0.001 | 0.451 | 0.393 |
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.