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Table 4 Changes in sensory quality of duck meat sausages during refrigeration (7 ± 1 °C)

From: Studies on the quality of duck meat sausages during refrigeration

Parameter

Type of meat

Storage period (days)

Overall mean

0

4

7

10

14

Color

Raw

7.73 ± 0.04

7.02 ± 0.03

6.67 ± 0.04

5.82 ± 0.03

5.09 ± 0.03

6.45A ± 0.3

 

Partially cooked

7.24 ± 0.03

6.43 ± 0.04

6.22 ± 0.03

5.68 ± 0.04

5.05 ± 0.04

6.23B ± 0.4

 

Overall means

7.49a ± 0.04

6.73ab ± 0.04

6.45b ± 0.04

5.75 cd ± 0.04

5.07d ± 0.04

 

Flavor

Raw

8.03 ± 0.04

7.82 ± 0.03

7.42 ± 0.03

6.93 ± 0.03

6.55 ± 0.04

7.35A ± 0.3

 

Partially cooked

7.98 ± 0.03

7.43 ± 0.03

6.87 ± 0.04

6.62 ± 0.04

6.31 ± 0.04

7.04B ± 0.3

 

Overall means

8.01a ± 0.04

7.63b ± 0.03

7.15c ± 0.04

6.78d ± 0.04

6.43de ± 0.04

 

Juiciness

Raw

7.82 ± 0.06

7.31 ± 0.03

7.14 ± 0.03

6.73 ± 0.03

6.42 ± 0.05

7.08A ± 0.2

 

Partially cooked

7.44 ± 0.03

7.02 ± 0.05

6.76 ± 0.03

6.31 ± 0.05

6.17 ± 0.05

6.74B ± 0.2

 

Overall means

7.63a ± 0.05

7.17b ± 0.04

6.95bc ± 0.03

6.52 cd ± 0.04

6.30d ± 0.05

 

Tenderness

Raw

7.78 ± 0.04

7.52 ± 0.03

7.14 ± 0.03

6.82 ± 0.03

6.67 ± 0.04

7.19A ± 0.2

 

Partially cooked

7.62 ± 0.04

7.58 ± 0.03

7.22 ± 0.03

6.80 ± 0.03

6.53 ± 0.04

7.15B ± 0.2

 

Overall means

7.70a ± 0.04

7.55a ± 0.03

7.18b ± 0.03

6.81c ± 0.03

6.60d ± 0.04

 

Overall acceptability

Raw

7.93 ± 0.02

7.68 ± 0.02

7.32 ± 0.01

6.84 ± 0.02

6.52 ± 0.03

7.26A ± 0.3

 

Partially cooked

7.87 ± 0.03

7.53 ± 0.03

7.28 ± 0.01

6.74 ± 0.01

6.47 ± 0.02

7.17B ± 0.2

 

Overall means

7.90a ± 0.03

7.61b ± 0.03

7.30c ± 0.01

6.79d ± 0.01

6.50e ± 0.03

 
  1. Means bearing the same superscript for each parameter, row-wise, does not differ significantly (P < 0.01)