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. 2015 Jun 30;35(3):389–397. doi: 10.5851/kosfa.2015.35.3.389

Table 8. Sensory properties of beef patty added with water extract of Perilla frutescens var. acuta (WEP) during storage for 21 d at 4℃.

Sensory parameters		Storage days				SEM⁴
Sensory parameters		0	7	14	21	SEM⁴
Color	Control	5.13^b	5.00^b	5.00^b	5.00^b	0.070
	BAA¹	5.00^b	5.00^b	5.00^b	4.86^b	0.126
	BWEP²	6.88^a	6.57^a	6.86^a	6.86^a	0.154
	SEM³	0.102	0.117	0.082	0.172
Flavor	Control	5.63^X	4.86^aXY	5.00^aXY	4.71^bY	0.237
	BAA	5.00^X	4.29^bXY	3.43^bYZ	3.00^cZ	0.270
	BWEP	5.38	6.29^a	5.29^a	6.43^a	0.336
	SEM	0.306	0.278	0.297	0.238
Taste	Control	5.88^X	5.00^bXY	5.00^aXY	4.71^bY	0.261
	BA¹	5.00^X	3.86^cY	3.29^bY	2.71^cY	0.295
	BWEP	5.00^Y	6.57^aX	5.86^aXY	6.86^aX	0.403
	SEM	0.415	0.290	0.286	0.247
Texture	Control	6.00^aX	4.86^bY	5.00^bY	5.00^bY	0.195
	BAA	5.00^bX	3.71^cY	3.71^cY	3.57^cY	0.321
	BWEP	6.25^a	6.29^a	6.00^a	6.29^a	0.239
	SEM	0.211	0.247	0.208	0.347
Acceptability	Control	6.13^aX	5.00^bY	5.00^bY	4.71^bY	0.214
	BAA	5.00^bX	3.86^cY	3.57^cYY	2.71^cZ	0.258
	BWEP	5.50^abY	6.43^aXY	6.14^aXY	6.86^aX	0.273
	SEM	0.254	0.261	0.228	0.247

¹BAA: beef patty added with 0.02% ʟ-ascorbic acid.

²BWEP: Beef patty added with 0.6% water extract of Perilla frutescens var. acuta.

³Standard errors of the least square means (n=30), ⁴(n=40).

^a-cValues with different letters within the same column differ significantly (p<0.05).

^X-ZValues with different letters within the same row differ significantly (p<0.05).