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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 (%)
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 6.90a ± 0.11 6.97a ± 0.13 7.02ab ± 0.02 7.28b ± 0.08
Texture 7.23b ± 0.08 7.19b ± 0.19 7.35b ± 0.09 6.33a ± 0.10
Overall acceptability 6.47a ± 0.11 6.88b ± 0.12 7.40c ± 0.09 6.52ab ± 0.16
  1. *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.