Table 4. Changes in sensory evaluation of seasoned pork containing different antioxidant during refrigerated storage for 20 d.
| Traits1) | Storage time (d) | Treatments2) |
SEM3 | |||
|---|---|---|---|---|---|---|
| Control | VC | MH | VC+MH | |||
| Discoloration | 0 | 8.14d | 8.19d | 8.39d | 8.25d | 0.057 |
| 3 | 7.94d | 8.00d | 8.08cd | 8.31d | 0.071 | |
| 5 | 7.42c | 7.42c | 7.69c | 7.58c | 0.064 | |
| 10 | 6.92b | 6.83b | 6.86b | 6.81b | 0.061 | |
| 15 | 5.00a | 5.11a | 5.25a | 5.14a | 0.064 | |
| SEM3) | 0.101 | 0.098 | 0.105 | 0.103 | ||
| Flavor | 0 | 8.17d | 8.25d | 8.31d | 8.36d | 0.061 |
| 3 | 8.00d | 8.03d | 7.78d | 7.83d | 0.053 | |
| 5 | 7.72c | 7.89c | 7.86c | 7.94c | 0.049 | |
| 10 | 6.91b | 6.99b | 7.03b | 7.08b | 0.054 | |
| 15 | 5.11a | 5.11a | 5.22a | 5.36a | 0.062 | |
| SEM3) | 0.096 | 0.098 | 0.103 | 0.097 | ||
| Overall acceptability | 0 | 8.57d | 8.65d | 8.61d | 8.69d | 0.054 |
| 3 | 8.22c | 8.25c | 8.44c | 8.53c | 0.046 | |
| 5 | 7.98b | 8.08b | 8.11b | 8.11b | 0.059 | |
| 10 | 6.55a | 6.49a | 6.53a | 6.72a | 0.048 | |
| 15 | 4.96a | 4.96a | 5.19a | 5.23a | 0.046 | |
| SEM3) | 0.113 | 0.115 | 0.108 | 0.106 | ||
1)Sensory score: 1=extremely unacceptable, 2=very much unacceptable, 3=moderately unacceptable, 4=slightly unacceptable, 5=between acceptable and unacceptable, 6=slightly acceptable, 7=moderately acceptable, 8=very much acceptable and 9=extremely acceptable. A mean score of 7 or above indicates an acceptable product. A mean score below 5.0 marks the end of seasoned pork shelf-life.
2)Control: no antioxidant, VC: vitamin C 0.05%, MH 0.2: mugwort herb extract 0.05%, VC+MH: vitamin C 0.05% and mugwort herb extract 0.05%.
3)SEM: standard error of the means (n=4).
Means with different superscripts are significantly different (p<0.05).
a-dstorage day effects.