Table 4.
Sensory analyses of fuet sausages (means ± SD).
| Attributes | C | R1 | R2 | p-Value |
|---|---|---|---|---|
| Colour | 5.6 ± 0.80 a | 6.4 ± 0.56 b | 8.3 ± 0.72 c | 0.000 |
| Brightness | 4.8 ± 0.70 b | 4.9 ± 1.01 b | 3.6 ± 0.88 a | 0.000 |
| Homogeneity | 9.9 ± 0.43 | 9.9 ± 0.46 | 9.7 ± 0.63 | 0.390 |
| Sausage odour | 4.9 ± 0.69 a | 5.7 ± 1.41 a | 6.8 ± 1.82 b | 0.000 |
| Acid odour | 0.9 ± 0.58 | 0.7 ± 0.76 | 0.8 ± 0.75 | 0.469 |
| Off odour | 0.0 ± 0.00 a | 0.0 ± 0.00 a | 0.2 ± 0.37 b | 0.007 |
| Boar taint odour | 4.3 ± 1.32 c | 2.8 ± 1.08 b | 1.0 ± 0.53 a | 0.000 |
| Acid | 1.1 ± 0.88 | 1.0 ± 0.98 | 1.1 ± 1.04 | 0.938 |
| Salty | 5.4 ± 0.46 a | 5.6 ± 0.44 ab | 5.9 ± 0.70 b | 0.021 |
| Bitter | 0.2 ± 0.56 | 0.2 ± 0.57 | 0.2 ± 0.39 | 0.986 |
| Sausage flavour | 4.9 ± 0.92 a | 5.9 ± 0.78 b | 7.0 ± 1.23 c | 0.000 |
| Off flavour | 0.0 ± 0.00 a | 0.0 ± 0.00 a | 0.3 ± 0.52 b | 0.000 |
| Boar taint flavour | 5.3 ± 1.95 c | 3.1 ± 1.38 b | 1.0 ± 0.64 a | 0.000 |
| Hardness | 5.7 ± 0.61 a | 6.0 ± 0.66 ab | 6.5 ± 1.15 b | 0.016 |
| Cohesiveness | 5.9 ± 1.63 | 5.8 ± 0.59 | 6.1 ± 0.87 | 0.627 |
| Chewiness | 5.3 ± 0.50 a | 5.9 ± 0.49 b | 5.9 ± 1.16 b | 0.016 |
| Juiciness | 5.0 ± 0.75 | 4.5 ± 0.93 | 4.6 ± 1.50 | 0.366 |
| Overall rating | 4.1 ± 1.57 a | 5.8 ± 1.19 b | 8.0 ± 1.58 c | 0.000 |
C: control regular fat content; R1: reduced fat with inulin + β-glucan; R2: reduced fat with inulin + β-glucan + grape skin. a–c: Tukey’s test p < 0.05. Scores from 0—not perceptible to 10—maximum perception, an unstructured 10-point scale. Sample size (n) 36 per panellist (12 samples per type of fuet).