Table 5.
Sensory characteristics (mean±SD) of the conventional (control) and reduced fat emulsion type sausage
| Treatments | Odor | Taste | Color | Texture |
|---|---|---|---|---|
| Control | 4.42 ± 1.13 | 4.57 ± 0.78 | 4.71 ± 0.48 | 4.57 ± 1.13 |
| I3 W3 1 | 4.42 ± 1.13 | 4.42 ± 1.13 | 4.71 ± 0.48 | 4.14 ± 0.69 |
| I3 W6 2 | 4.42 ± 1.13 | 4.42 ± 1.13 | 4.71 ± 0.48 | 4.42 ± 1.13 |
| I6 W6 3 | 4.42 ± 1.13 | 4.57 ± 0.78 | 4.71 ± 0.48 | 4.57 ± 0.53 |
| I6 W12 4 | 4.14 ± 1.21 | 4.42 ± 1.13 | 4.00 ± 0.81 | 3.42 ± 0.78* |
1
3% inulin + 3% excess water,
2
3% inulin + 6% excess water,
3
6% inulin + 6% excess water, and
4
6% inulin + 12% excess water.
*
Significantly different at P<0.05