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. 2012 Jun;25(6):845–851. doi: 10.5713/ajas.2011.11517

Table 4.

Sensory evaluation of steamed minced meat of broiler chickens fed experimental diets

Item1 Pair2
CO-1/8 AAO3 CO-1/4 AAO4 CO-1/2 AAO5 1/4AAO-1/2 AAO6 1/8AAO-1/2 AAO7 1/8AAO-1/4 AAO8
Flavor intensity 0.63 0.63* 0.88* 0.25 0.13 0.25
Total taste intensity 0.25 0.63 1.00* 0.50* 0.38 0.00
Sweetness 0.50 0.38 0.38 0.25 0.25 0.13
Sourness 0.13 0.38 0.00 0.50* 0.13 0.00
Umami 0.50 0.63* 0.88** 0.13 0.25 0.00
Kokumi 0.63 0.75* 0.50* 0.38 0.25 0.38
Aftertaste 0.50 0.75* 0.75* 0.25 0.13 0.50
1

Umami = L-glutamate taste; kokumi = Continuity, mouthfulness, and thickness.

2

CO = Corn oil; 1/8, 1/4, and 1/2 AAO = 1/8, 1/4, and 1/2 arachidonic acid-enriched oil.

3

Average 1/8 AAO score of each subject when CO score is 0.

4

Average 1/4 AAO score of each subject when CO score is 0.

5

Average 1/2 AAO score of each subject when CO score is 0.

6

Average 1/2 AAO score of each subject when 1/4 AAO score is 0.

7

Average 1/2 AAO score of each subject when 1/8 AAO score is 0.

8

Average 1/4 AAO score of each subject when 1/8 AAO score is 0.

*

p<0.05 and

**

p<0.01.