Table 6.

Cochran Q test results for each attribute and frequency (%) of the CATA test attributes of fried salmon nuggets with different BF/PH contents (0.75, and 1.25%) (n = 56).

Attribute	p-Value *	FN	FN1	FN2
Bitter taste	0.646	14 a	18 a	12 a
Fatty taste	0.307	20 a	22 a	28 a
Juicy	0.018	6 a	22 ab	26 b
Dry	0.007	33 b	24 ab	10 a
Faint salmon aroma	0.756	35 a	39 a	41 a
Strong salmon aroma	0.060	8 a	18 a	6 a
Light gold color	0.458	35 a	45 a	45 a
Dark gold color	0.878	24 a	22 a	20 a
Salty	0.641	16 a	12 a	12 a
Low salt	0.097	12 a	10 a	20 a
Crusty	0.141	49 a	65 a	59 a
Faint salmon flavor	0.482	20 a	29 a	26 a
Strong salmon flavor	0.193	26 a	22 a	14 a
Rough interior	0.405	29 a	20 a	26 a
Soft interior	0.237	29 a	41 a	41 a

* p-value in bold indicates that there are significant differences at a significance level of 5%. Different superscripts (lowercase letters ^a, ^b) indicate significant differences between samples at a significance level of 5%.