Table 4. Changes in physico-chemical properties of retort pouched curry sauce during storage
| Temp. (°C) | Storage days |
| Sterilization | Storage | Physicochemical property | 0 | 15 | 30 | 45 | 60 |
| Not done | | acid value | 0.45±0.00a | | | | |
| pH | 4.24±0.07a | | | | |
| viscosity (cP) | 5,986±53a | | | | |
|
| 101 | 4 | acid value | 0.50±0.01c | 0.51±0.01a | 0.51±0.00a | 0.50±0.00a | 0.50±0.00a |
| pH | 4.24±0.03a | 4.25±0.02bc | 4.20±0.02c | 4.19±0.03b | 4.20±0.03c |
| viscosity (cP) | 5,975±37a | 5,974±25a | 5,974±31a | 5,969±32a | 5,969±45a |
|
| 37 | acid value | 0.50±0.01c | 0.91±0.02b | 1.01±0.01b | 1.70±0.02b | 3.11±0.02b |
| pH | 4.24±0.03a | 4.20±0.02b | 3.88±0.01b | 3.04±0.07a | 2.61±0.01a |
| viscosity (cP) | 5,975±37a | 5,969±52a | 5,965±46a | 5,951±46a | 5,967±32a |
|
| 105 | 4 | acid value | 0.48±0.00b | 0.49±0.00a | 0.49±0.00a | 0.49±0.00a | 0.49±0.00a |
| pH | 4.26±0.01a | 4.22±0.04ab | 4.26±0.05c | 4.18±0.03b | 4.23±0.04cd |
| viscosity (cP) | 5,968±43a | 5,964±39a | 5,961±34a | 5,972±24a | 5,960±28a |
|
| 37 | acid value | 0.48±0.00b | 1.10±0.03c | 2.10±0.05c | 3.91±0.05c | 4.80±0.03c |
| pH | 4.26±0.01a | 4.19±0.01b | 3.86±0.05b | 3.09±0.04a | 2.57±0.04a |
| viscosity (cP) | 5,968±43a | 5,971±16a | 5,958±22a | 5,959±18a | 5,967±32a |
|
| 110 | 4 | acid value | 0.48±0.00b | 0.49±0.00a | 0.48±0.01a | 0.49±0.01a | 0.49±0.01a |
| pH | 4.25±0.01a | 4.26±0.01c | 4.25±0.02c | 4.24±0.02b | 4.26±0.01d |
| viscosity (cP) | 5,966±38a | 5,974±33a | 5,955±31a | 5,965±25a | 5,967±22a |
|
| 37 | acid value | 0.48±0.00b | 1.20±0.02d | 3.00±0.04d | 4.11±0.03d | 5.30±0.03d |
| pH | 4.25±0.01a | 4.12±0.01a | 3.77±0.05a | 3.09±0.03a | 2.84±0.03b |
| viscosity (cP) | 5,966±38a | 5,964±29a | 5,947±36a | 5,955±39a | 5,961±32a |
Means in the same column and in the same physico-chemical property not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test.
Centipose.