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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.
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