. 2017 Jun 30;37(3):418–428. doi: 10.5851/kosfa.2017.37.3.418

Table 5. Change in sensory evaluation of cooked pork patties with PS during refrigerated storage for 28 d.

Traits²⁾	Treatments¹⁾	Storage period (d)					SEM³⁾
Traits²⁾	Treatments¹⁾	0	7	14	21	28	SEM³⁾
Color	Control	8.10^A	7.80^A	7.90^A	7.80^A	8.00^A	0.10
	T1	7.50^B	7.80^A	7.80^A	7.40^A	7.80^A	0.10
	T2	7.90^A	7.90^A	7.60^A	7.90^A	7.80^A	0.08
	T3	8.30^A	7.70^A	7.70^A	7.80^A	7.80^A	0.11
	NC	5.70^C	5.30^B	5.70^B	5.20^B	5.80^B	0.10
	SEM	0.15	0.17	0.15	0.18	0.17
Flavor	Control	7.60^A	7.30^A	7.60^A	7.60^A	7.20^AB	0.08
	T1	7.80^A	7.50^A	7.20^AB	7.70^A	7.00^B	0.10
	T2	7.50^Aa	7.00^Aab	6.90^Bab	6.60^Bbc	6.20^Cb	0.13
	T3	7.70^A	7.10^A	7.60^A	7.50^A	7.60^A	0.09
	NC	6.50^Ba	5.70^Bb	6.00^Cab	5.60^Cb	5.40^Db	0.11
	SEM	0.13	0.13	0.12	0.14	0.14
Off-flavor	Control	7.40^A	6.80^A	7.30^A	6.90^AB	7.20^AB	0.08
	T1	7.30^A	7.10^A	6.80^A	7.40^A	7.20^A	0.11
	T2	7.50^Aa	6.70^Aab	6.90^Aab	6.30^Bc	6.40^Bc	0.14
	T3	7.60^A	6.90^A	7.30^A	6.70^AB	7.40^AB	0.13
	NC	6.40^Ba	5.80^Bab	5.60^Bb	4.80^Cc	5.40^Cbc	0.12
	SEM	0.14	0.12	0.15	0.17	0.12
Tenderness	Control	7.60	7.30	7.30^A	7.10	7.20	0.07
	T1	7.70	7.50	7.20^A	7.40	7.20	0.08
	T2	7.80	7.40	7.30^A	7.20	7.40	0.09
	T3	7.90	7.40	7.50^A	7.40	7.60	0.10
	NC	7.60^a	7.20^Ab	6.40^Bc	6.90^bc	6.40^c	0.12
	SEM	0.94	0.10	0.10	0.08	0.09
Juiciness	Control	7.60	7.20	7.30	7.10^A	7.20^A	0.09
	T1	7.50	7.10	7.10	7.10^A	6.78^A	0.11
	T2	7.80^a	7.70^a	7.40^ab	6.80^Ab	7.00^Ab	0.11
	T3	7.80	7.40	7.40	7.10^A	7.00^A	0.11
	NC	7.60^a	6.80^b	6.90^b	6.40^Bb	6.40^Bb	0.11
	SEM	0.11	0.13	0.10	0.07	0.09
Overall acceptability	Control	7.90^Aa	7.30^Abc	7.70^Aab	7.40^ABbc	7.20^ABbc	0.07
	T1	7.70^A	7.60^A	7.30^AB	7.80^A	7.40^A	0.11
	T2	7.40^A	7.10^A	6.90^B	6.70^C	6.60^B	0.11
	T3	7.90^A	7.50^A	7.80^A	7.20^B	7.80^A	0.13
	NC	6.10^Ba	5.70^Bab	5.80^Cab	5.30^Db	5.20^Cb	0.11
	SEM	0.14	0.16	0.14	0.14	0.16

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

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

¹⁾Treatments: Control-pork patties with 120 ppm sodium nitrite; T1-pork patties with 2% PS; T2-pork patties with 2% PC; T3-pork patties with 60 ppm sodium nitrite and 1% PS; NC-nitrite-free.

²⁾Color, flavor, off-flavor, tenderness, juiciness, and overall acceptability: 1 = extremely unacceptable, 3 = moderately unacceptable, 5 = between acceptable and unacceptable, 7 = moderately acceptable, and 9 = extremely acceptable.

³⁾SEM: Standard error of the mean (n=10).