. 2015 Dec 31;35(6):748–756. doi: 10.5851/kosfa.2015.35.6.748

Table 7. Effects of sensory characteristics on reduced-salt frankfurters formulations with various types of seaweed.

Treatments¹⁾	Color	Flavor	Tenderness	Juiciness	Overall acceptability
Control	8.38±0.69^a	8.23±0.78^a	7.83±0.78^a	7.97±0.83^a	8.05±0.63^a
T1	7.45±0.98^b	7.65±0.83^b	6.13±0.83^c	6.21±0.74^c	5.92±0.72^c
T2	6.75±0.98^c	6.42±0.84^c	8.05±0.82^a	8.03±0.79^a	7.79±0.82^ab
T3	6.73±0.86^c	6.23±0.82^c	8.03±0.73^a	8.02±0.82^a	7.73±0.78^ab
T4	6.72±0.84^c	5.97±0.77^c	6.93±0.84^b	6.78±0.78^b	6.78±0.82^b
T5	6.83±0.81^c	6.29±0.83^c	6.98±0.78^b	6.83±0.45^b	6.37±0.63^b

All values are mean±standard deviation of three replicates (n=9).

^a-cMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 1.5% NaCl; T1, frankfurter with 1.0% NaCl; T2, frankfurter with 1.0% NaCl + 1.0% sea tangle; T3, frankfurter with 1.0% NaCl + 1.0% sea mustard; T4, frankfurter with 1.0% NaCl + 1.0% hijiki; T5, frankfurter with 1.0% NaCl + 1.0% glasswort.