Table 5. Changes in sensory properties of retort pouched curry sauce during storage
| Temp. (°C) | Storage days |
| Sterilization | Storage | Sensory property | 0 | 15 | 30 | 45 | 60 |
| Not done | | color | 4.28±0.13b | | | | |
| flavor | 4.43±0.16bc | | | | |
| taste | 4.4±0.2a | | | | |
| appearance | 4.45±0.08b | | | | |
| preference | 4.22±0.15b | | | | |
|
| 101 | 4 | color | 4.18±0.8ab | 4.28±0.15c | 4.17±0.08b | 4.22±0.15d | 4.00±0.06c |
| flavor | 4.52±0.18c | 4.47±0.14c | 4.42±0.20e | 4.40±0.06d | 4.22±0.26e |
| taste | 4.5±0.1a | 4.5±0.1c | 4.5±0.1d | 4.3±0.1c | 4.2±0.2e |
| appearance | 4.33±0.08ab | 4.33±0.08b | 4.28±0.15c | 4.12±0.10d | 4.07±0.14c |
| preference | 4.17±0.18ab | 4.17±0.08b | 4.00±0.14c | 3.98±0.08d | 4.08±0.15c |
|
| 37 | color | 4.18±0.8ab | 3.98±0.08a | 3.92±0.08a | 3.93±0.10c | 3.93±0.10c |
| flavor | 4.52±0.18c | 4.25±0.08b | 4.05±0.14c | 3.58±0.20c | 3.00±0.06c |
| taste | 4.5±0.1a | 4.3±0.1ab | 3.9±0.1b | 2.5±0.2b | 1.8±0.1c |
| appearance | 4.33±0.08ab | 3.73±0.26a | 3.50±0.19a | 3.32±0.10b | 3.33±0.15b |
| preference | 4.17±0.18ab | 3.93±0.08a | 3.95±0.14c | 2.87±0.18c | 2.28±0.16b |
|
| 105 | 4 | color | 4.15±0.16ab | 4.17±0.08bc | 4.13±0.16b | 4.10±0.09cd | 3.98±0.13c |
| flavor | 4.30±0.09ab | 4.37±0.08bc | 4.28±0.08de | 4.20±0.09d | 4.37±0.08e |
| taste | 4.4±0.2a | 4.4±0.1b | 4.3±0.1c | 4.3±0.1c | 4.1±0.1de |
| appearance | 4.37±0.08ab | 4.37±0.15b | 4.23±0.08c | 4.15±0.16d | 3.95±0.16c |
| preference | 4.10±0.09ab | 4.00±0.14ab | 3.98±0.08c | 3.97±0.08d | 3.95±0.08c |
|
| 37 | color | 4.15±0.16ab | 4.00±0.06a | 3.80±0.11a | 3.70±0.09b | 3.57±0.23b |
| flavor | 4.30±0.09ab | 4.10±0.14a | 3.83±0.16b | 3.03±0.24b | 2.72±0.23b |
| taste | 4.4±0.2a | 4.3±0.1ab | 3.6±0.2a | 2.4±0.2b | 1.4±0.2b |
| appearance | 4.37±0.08ab | 3.72±0.17a | 3.48±0.16a | 3.47±0.08c | 3.20±0.06b |
| preference | 4.10±0.09ab | 3.88±0.15a | 3.33±0.24b | 2.47±0.08b | 2.27±0.36b |
|
| 110 | 4 | color | 4.07±0.14a | 4.22±0.16c | 4.27±0.16b | 4.25±0.16d | 4.20±0.15d |
| flavor | 4.22±0.16a | 4.30±0.09b | 4.20±0.14cd | 4.28±0.10d | 3.83±0.10d |
| taste | 4.3±0.1a | 4.5±0.1c | 4.3±0.1c | 4.2±0.1c | 4.0±0.2d |
| appearance | 4.27±0.15a | 4.25±0.15b | 4.20±0.08b | 4.03±0.15d | 4.02±0.20c |
| preference | 4.02±0.13a | 4.02±0.08ab | 3.97±0.08c | 3.98±0.17d | 3.98±0.08c |
|
| 37 | color | 4.07±0.14a | 4.05±0.14ab | 3.93±0.08a | 3.52±0.23a | 3.18±0.20a |
| flavor | 4.22±0.16a | 4.08±0.10a | 3.15±0.15a | 1.93±0.20a | 1.00±0.06a |
| taste | 4.3±0.1a | 4.2±0.1a | 3.5±0.2a | 2.0±0.1a | 1.0±0.1a |
| appearance | 4.27±0.15a | 3.82±0.08a | 3.53±0.08a | 3.05±0.10a | 2.78±0.15a |
| preference | 4.02±0.13a | 3.83±0.31a | 3.07±0.44a | 2.18±0.35a | 1.03±0.23a |
Means in the same column and in the same sensory property not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test.