Table 6. Effects of WSP and ISP on sensory properties of breakfast sausages.
| Parameters | Control1) | T1 | T2 | T3 | T4 | T5 |
|---|---|---|---|---|---|---|
| Color | 7.43±0.53a | 7.43±0.53a | 6.00±0.58b | 6.86±0.69ab | 6.71±1.25ab | 6.70±1.25ab |
| Flavor | 7.33±0.52a | 7.00±0.82ab | 7.17±1.17ab | 7.17±1.17ab | 6.00±0.63bc | 5.50±0.84c |
| Texture | 6.71±1.11b | 7.29±0.49ab | 7.57±0.53ab | 7.71±0.49a | 7.86±0.69a | 7.14±0.90ab |
| Juiciness | 7.14±0.90 | 7.14±0.69 | 7.14±0.69 | 7.14±1.21 | 7.14±1.21 | 7.14±1.21 |
| Overall acceptability | 7.29±0.49ab | 7.14±0.98a | 7.00±0.82a | 6.71±0.53ab | 6.00±0.98bc | 5.57±0.79c |
All values are mean ± standard deviation of three replicates (n=9).
a-cMeans within a row with different letters are significantly different (p<0.05).
1)Control, breakfast sausage formulated without ISP and WSP; T1, breakfast sausage formulated with 2.0% ISP; T2, breakfast sausage formulated with 1.5% ISP and 0.5% WSP; T3, breakfast sausage formulated with 1.0% ISP and 1.0% WSP; T4 breakfast sausage formulated with 0.5% ISP and 1.5% WSP; T5, breakfast sausage formulated with 2.0% WSP.