Table 2b.
Descriptive sensory analysis attributes mean values, formulation and processing effects.
| Attribute | Sample | Fresh Meat effect | TI effect | Proc effect | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0B | 20B | 0LE | 20LE | 0ME | 20ME | 0HE | 20HE | STDEV | ||||
| Barn. at | 2.7 | 2.5 | 2.9 | 2.9 | 3.1 | 2.8 | 2.8 | 2.7 | 0.711 | NS | NS | 0.03 |
| Salty at | 1.3 | 1.2 | 1.7 | 2.0 | 1.9 | 1.6 | 1.5 | 1.8 | 0.827 | NS | NS | 0.004 |
| Bitter at | 4.8 | 4.5 | 4.5 | 4.5 | 4.3 | 4.5 | 4.1 | 4.1 | 0.896 | NS | NS | 0.04 |
| Vitamin at | 0.1 | 0.4 | 1.1 | 0.5 | 1.0 | 0.4 | 0.5 | 0.7 | 0.707 | NS | NS | 0.003 |
| Musty at | 1.2 | 1.2 | 0.8 | 0.9 | 0.8 | 1.2 | 0.7 | 0.8 | 0.992 | NS | NS | 0.005 |
| Ox oil at | 2.4 | 2.2 | 2.5 | 2.5 | 2.6 | 2.5 | 2.5 | 2.8 | 0.735 | NS | NS | 0.01 |
| Liver at | 0.7 | 0.9 | 1.5 | 1.3 | 1.5 | 1.4 | 1.2 | 1.5 | 1.052 | NS | NS | 0.0003 |
| Fish at | 0.2 | 0.4 | 1.0 | 0.8 | 0.9 | 1.0 | 0.8 | 1.0 | 0.799 | NS | NS | 0.0004 |
| Coh. mass | 2.5 | 3.0 | 3.6 | 3.8 | 3.7 | 4.9 | 3.4 | 4.3 | 1.552 | 0.01 | NS | 0.0003 |
| Fractu-rability | 5.3 | 5.0 | 6.9 | 6.8 | 7.9 | 8.0 | 7.7 | 7.3 | 2.087 | NS | 0.048 | <0.0001 |
| Hardness | 5.1 | 5.1 | 8.5 | 8.3 | 8.0 | 8.0 | 7.9 | 7.5 | 1.791 | NS | 0.001 | <0.0001 |
| Powdery | 3.7 | 3.8 | 2.3 | 2.5 | 2.5 | 2.4 | 2.1 | 2.3 | 1.111 | NS | NS | <0.0001 |
| Crispness | 6.0 | 5.9 | 9.9 | 9.8 | 10.7 | 10.7 | 10.7 | 10.5 | 2.409 | NS | 0.04 | <0.0001 |
| Mouthcoat | 2.9 | 2.4 | 2.1 | 2.2 | 1.8 | 2.1 | 2.0 | 1.9 | 0.581 | NS | NS | <0.0001 |
TI: thermal:mechanical energy ratio; L: Low; M: Medium; H: High; B: baked; E: Extruded; Proc.: processing; Ox. Oil: oxidized oil; Barn: barnyard; at: aftertaste; STDEV: standard deviation.