Table 7. Sensory evaluation of cured chicken breast prepared with different concentrations of grapefruit seed extract.
| Sensory characteristics2) | Treatments1) |
|||||
|---|---|---|---|---|---|---|
| N | C | G0.05 | G0.1 | G0.3 | G0.5 | |
| Saltiness | 2.33±0.573)b4) | 3.20±0.50a | 3.00±0.41a | 3.10±0.54a | 3.10±0.74a | 3.00±0.70a |
| Tenderness | 2.16±0.28b | 3.33±0.28a | 3.30±0.44a | 3.10±0.22a | 3.50±0.50a | 3.40±0.41a |
| Juiciness | 2.00±0.00c | 3.66±0.28a | 3.10±0.22b | 3.10±0.41b | 3.20±0.27b | 3.10±0.22b |
| Flavor | 2.83±0.28b | 3.10±0.50ab | 3.30±0.27a | 3.50±0.41a | 3.15±0.27a | 3.10±0.67ab |
| Overall acceptability | 2.46±0.28c | 3.25±0.50a | 3.40±0.27a | 3.50±0.44a | 3.35±0.22ab | 3.20±0.67ab |
1)Treatments: See the legend of Table 1.
2)Traits: saltiness, flavor, and overall acceptability (1 = extremely undesirable, 5 = extremely desirable), tenderness (1 = extremely tough, 5= extremely tender), and juiciness (1 = extremely dry, 5= extremely juicy).
3)All values are expressed as mean±SE of triplicate determinations.
4)Means in the same row not sharing a row letter are significantly different (p<0.05) by Duncan's multiple range test.