Skip to main content

Table 6 Effect of refrigerated storage on sensory attributes of aerobically packaged chicken sausages (Mean ± SE) *

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

Treatments Storage period (Days)
0 7 14 21
Appearance and colour
CO (0%) 7.09 ± 0.09c 7.23 ± 0.13c 5.90 ± 0.11b 4.71 ± 0.10a
PK (12%) 7.23 ± 0.13c 7.19 ± 0.08c 6.04 ± 0.10b 5.04 ± 0.16a
Flavour
CO (0%) 7.28 ± 0.10d 6.47 ± 0.22cB 5.38 ± 0.25b 4.66 ± 0.12a
PK (12%) 7.33 ± 0.14c 5.76 ± 0.23bA 5.57 ± 0.23b 4.56 ± 0.14a
Juiciness
CO (0%) 6.85 ± 0.14d 6.38 ± 0.12c 5.38 ± 0.20b 4.52 ± 0.13a
PK (12%) 7.04 ± 0.16d 6.23 ± 0.13c 5.32 ± 0.21b 4.52 ± 0.14a
Texture
CO (0%) 7.47 ± 0.11dB 6.52 ± 0.11c 5.14 ± 0.12b 4.28 ± 0.10a
PK (12%) 7.14 ± 0.12dA 6.28 ± 0.10c 5.09 ± 0.13b 4.33 ± 0.12a
Overall acceptability
CO (0%) 7.66 ± 0.12d 6.61 ± 0.16c 5.42 ± 0.13b 4.33 ± 0.12a
PK (12%) 7.52 ± 0.20d 6.57 ± 0.16c 5.57 ± 0.18b 4.28 ± 0.15a
  1. *Mean ± SE with different superscripts in a row (lower case) and column (upper case) differ significantly (p < 0.05), n = 21, CO = Control, PK = Pumpkin.