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Table 3 Effect of pumpkin on sensory attributes of chicken sausages (Mean ± SE) ^*

From: Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Sensory attributes	Levels of pumpkin (%)
Sensory attributes	0	6	12	18
Appearance & colour	6.90 ± 0.11	7.04 ± 0.03	6.95 ± 0.12	6.80 ± 0.13
Flavour	7.04 ± 0.03	7.19 ± 0.10	7.28 ± 0.08	7.11 ± 0.13
Juiciness	6.90^a ± 0.11	6.97^a ± 0.13	7.02^ab ± 0.02	7.28^b ± 0.08
Texture	7.23^b ± 0.08	7.19^b ± 0.19	7.35^b ± 0.09	6.33^a ± 0.10
Overall acceptability	6.47^a ± 0.11	6.88^b ± 0.12	7.40^c ± 0.09	6.52^ab ± 0.16

^*Mean ± SE with different superscripts in a row differs significantly (p < 0.05). Mean values are scores on 8 point descriptive scale where 1- extremely poor and 8- extremely desirable.

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