Table 2. Sensory analysis of the broth characteristics of RTE Samgyetang during storage for different concentrations of sucrose stearate

Sample	Parameters	Treatments	Storage time (mon)

			0	3	6	9	12
Broth	Color	C¹⁾	8.78±0.12^cA	7.59±0.56^cB	7.09±0.49^cC	5.73±0.90^cD	4.57±0.13^cE
		T1	8.85±0.10^bcA	7.84±0.35^bcB	7.32±0.34^bcC	6.77±0.56^bD	4.66±0.13^bcE
		T2	8.89±0.10^bA	8.03±0.41^abB	7.59±0.30^abC	7.09±0.63^abD	4.72±0.10^bE
		T3	9.00±0.00^aA	8.37±0.25^aB	7.77±0.34^aC	7.45±0.52^aD	4.86±0.05^aE

	Clarity	C	8.95±0.15^aA	7.82±0.03^aB	7.69±0.16^aBC	7.53±0.39^aC	5.86±0.05^aD
		T1	8.74±0.24^bA	7.74±0.52^abB	7.32±0.13^bC	6.98±0.37^bD	5.55±0.05^bE
		T2	8.64±0.15^bcA	7.49±0.25^bcB	7.07±0.05^cC	6.48±0.39^cD	5.58±0.09^bE
		T3	8.54±0.07^cA	7.44±0.23^cB	6.59±0.12^dC	5.82±0.78^dD	5.53±0.05^bE

	Size of fat droplets	C	8.61±0.10^dA	7.61±0.03^dB	6.65±0.11^dC	5.62±0.13^dD	4.77±0.16^cE
		T1	8.72±0.06^cA	7.77±0.07^cB	6.93±0.08^cC	5.80±0.04^cD	5.31±0.12^bE
		T2	8.80±0.05^bA	8.21±0.17^bB	7.34±0.05^bC	6.01±0.14^bD	5.39±0.16^abE
		T3	8.97±0.06^aA	8.53±0.21^aB	7.58±0.16^aC	6.35±0.11^aD	5.49±0.12^aE

	Taste	C	8.98±0.04^aA	8.07±0.50^aB	7.47±0.12^aC	6.71±0.08^aD	5.06±0.08^aE
		T1	8.75±0.19^bA	7.55±0.23^bB	6.30±0.10^bC	5.62±0.21^bD	4.03±0.06^bE
		T2	8.65±0.19^bcA	7.41±0.20^bcB	6.20±0.07^cC	5.48±0.09^cD	3.92±0.08^cE
		T3	8.60±0.15^cA	7.25±0.20^cB	6.06±0.08^dC	5.29±0.07^dD	3.82±0.11^dE