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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)