Table 4.
Sensory characteristics of fish cakes added with different amounts of garlic powder.
| CON | 1% | 2% | 3% | 4% | F-value | ||
|---|---|---|---|---|---|---|---|
| Acceptability | Appearance | 4.44 ± 1.95bc | 4.61 ± 2.45bc | 5.78 ± 2.21ab | 6.89 ± 2.30a | 4.17 ± 1.58c | 5.174** |
| Flavor | 3.50 ± 1.42c | 3.83 ± 1.69c | 5.83 ± 1.34ab | 6.72 ± 1.84a | 5.22 ± 2.16b | 11.187*** | |
| Taste | 4.50 ± 2.20c | 4.17 ± 1.98bc | 5.83 ± 1.79ab | 6.56 ± 2.23a | 3.67 ± 2.09c | 5.010** | |
| Texture | 4.94 ± 2.21bc | 4.67 ± 2.14bc | 5.89 ± 1.60ab | 6.39 ± 1.58a | 3.72 ± 2.44c | 4.818** | |
| Overall preference | 4.06 ± 2.51c | 4.39 ± 1.46bc | 5.50 ± 2.01ab | 6.78 ± 1.31a | 4.17 ± 2.33bc | 6.160*** | |
| Intensity | Fishy odor | 6.11 ± 2.70a | 5.78 ± 2.02ab | 4.94 ± 1.83abc | 4.44 ± 1.85bc | 3.78 ± 2.16c | 3.598** |
| Flavor of garlic | 2.17 ± 1.62d | 4.72 ± 1.23c | 5.94 ± 1.11b | 6.78 ± 1.31ab | 7.44 ± 1.46a | 42.223*** | |
All values are mean ± standard deviation (SD) (n = 25).
Different letters within the same row (a–d) differ significantly by Duncan’s multiple range test (P < 0.05).
**P < 0.01, ***P < 0.001.