Table 5. Effects of brewer’s spent grain (BSG) pre-emulsion on the sensory evaluation of reduced-chicken sausage.
| Treatments1) | Color | Flavor | Off-flavor | Tenderness | Juiciness | Overall acceptability |
|---|---|---|---|---|---|---|
| Control | 8.55±0.52a | 8.40±0.70a | 8.10±1.10 | 7.80±1.03 | 8.80±0.92 | 8.10±0.57a |
| T1 | 8.00±0.77ab | 7.90±0.99ab | 8.10±1.29 | 7.50±1.08 | 8.50±1.08 | 7.70±0.67ab |
| T2 | 8.09±0.70ab | 8.10±0.88ab | 8.20±1.23 | 7.50±1.18 | 8.50±0.71 | 7.60±0.70ab |
| T3 | 7.36±0.92b | 7.50±0.71b | 8.00±1.41 | 7.40±1.43 | 8.30±1.06 | 7.10±0.74b |
All values are mean±standard deviation of three replicates.
a,bMeans within a column with different letters are significantly different (p<0.05).
1)Control: chicken sausage with 15% pork back fat; T1: chicken sausage with 10% pork back fat and 20% BSG pre-emulsion; T2: chicken sausage with 5% pork back fat and 25% BSG pre-emulsion; T3: chicken sausage with 30% BSG pre-emulsion.