Table 5. Sensory properties of cooked sausages formulated with lotus rhizome powder.
| Traits1) | Control (0%) | Adding levels of lotus rhizome powder | SEM2) | ||
|---|---|---|---|---|---|
| 1% | 2% | 3% | |||
| Cured/cooked meat color | 8.07a | 7.53b | 7.13bc | 6.93c | 0.094 |
| Cooked meat flavor | 7.60 | 7.47 | 7.53 | 7.53 | 0.089 |
| Another flavor | 8.17 | 8.23 | 8.20 | 8.40 | 0.099 |
| Hardness | 7.53 | 7.53 | 7.43 | 7.13 | 0.082 |
| Juiciness | 7.93a | 7.77a | 7.53ab | 7.20b | 0.093 |
| Overall acceptability | 7.60 | 7.40 | 7.63 | 7.50 | 0.084 |
1)Cured/cooked meat color (intensity of cured/cooked red color; 1 = less intense and 9 = very intense), cooked meat flavor (intensity of cooked meat flavor; 1 = none and 9 = very strong), another flavor (different or nonspecific flavor; 1 = very intense and 9 = less intense), hardness (hardness in the first bite; 1 = none and 9 = much), juiciness (the sensation after chewing; 1 = dry and 9 = juicy), and overall acceptability (attribute of total appearance and quality; 1 = undesirable and 9 = desirable).
2)SEM, the standard error of the means.
a-cMeans sharing different letters in the same row are significantly different (p<0.05).