. 2017 Aug 14;26(4):929–936. doi: 10.1007/s10068-017-0113-3

Table 6.

Changes in sensory characteristics of low-salt frankfurters formulations with FRB during refrigerated storage for 4 weeks. (units: score)

	Storage period (weeks)
	0	1	2	3	4
Appearance
Control	7.22 ± 1.11	7.25 ± 0.98	7.18 ± 1.32	6.88 ± 1.04	6.68 ± 1.23
T1	7.21 ± 0.84	7.22 ± 1.01	7.20 ± 1.18	6.63 ± 1.08	6.26 ± 0.94
T2	7.24 ± 1.12	7.18 ± 0.71	7.06 ± 0.94	6.61 ± 1.34	6.43 ± 1.14
T3	7.03 ± 0.71	7.14 ± 1.04	6.93 ± 0.87	6.42 ± 1.12	6.17 ± 0.83
T4	7.25 ± 1.32	7.13 ± 0.97	6.81 ± 1.13	6.28 ± 1.04	6.08 ± 0.78
Color
Control	7.23 ± 1.08	7.16 ± 0.77	6.83 ± 1.03	6.67 ± 0.75	6.17 ± 0.71
T1	7.08 ± 0.71	7.13 ± 0.78	7.08 ± 1.14	6.65 ± 0.83	6.18 ± 0.84
T2	7.32 ± 1.03	7.17 ± 0.84	7.13 ± 1.12	6.83 ± 0.86	6.21 ± 0.84
T3	7.42 ± 0.84^A	7.08 ± 1.02^AB	7.02 ± 0.84^AB	6.92 ± 1.03^B	5.63 ± 0.55^C
T4	6.84 ± 0.92	7.01 ± 1.07	6.80 ± 1.31	6.64 ± 1.14	6.25 ± 0.84
Flavor
Control	7.22 ± 0.84^A	7.21 ± 1.31^A	6.63 ± 1.14^A	6.58 ± 0.58^aA	5.23 ± 0.84^abB
T1	6.84 ± 0.78^A	6.62 ± 0.55^A	6.82 ± 1.32^A	4.89 ± 0.84^bB	4.08 ± 1.03^bB
T2	7.28 ± 0.83^A	7.07 ± 1.22^AB	6.92 ± 1.01^AB	5.63 ± 1.52^abB	5.03 ± 0.73^aB
T3	7.42 ± 0.95^A	7.23 ± 0.84^A	6.87 ± 0.84^AB	5.82 ± 0.84^abBC	5.02 ± 0.74^abC
T4	7.22 ± 0.81^A	6.82 ± 1.24^AB	6.42 ± 1.03^ABC	5.43 ± 0.57^abBC	5.01 ± 1.22^abC
Tenderness
Control	7.68 ± 0.64^A	7.23 ± 0.47^A	6.89 ± 1.12^AB	6.82 ± 0.58^AB	6.67 ± 1.04^aB
T1	7.23 ± 0.84^A	7.03 ± 0.71^A	6.85 ± 1.05^AB	5.84 ± 0.72^BC	4.83 ± 0.84^cC
T2	7.45 ± 0.58^A	7.21 ± 0.84^A	7.08 ± 0.83^A	5.87 ± 1.12^B	6.02 ± 0.71^aB
T3	7.06 ± 0.71^AB	7.22 ± 0.92^A	7.05 ± 0.78^AB	6.23 ± 0.82^BC	5.63 ± 0.62^abC
T4	6.82 ± 0.87^A	7.09 ± 0.71^A	6.63 ± 1.14^A	5.87 ± 1.07^B	5.03 ± 0.53^bB
Juiciness
Control	7.45 ± 0.55	7.43 ± 1.13	6.65 ± 1.04	6.09 ± 1.27	6.04 ± 0.89
T1	7.03 ± 0.97	7.01 ± 0.78	7.00 ± 1.02	6.62 ± 1.24	5.48 ± 1.67
T2	7.28 ± 1.18	7.05 ± 1.42	7.03 ± 1.13	6.21 ± 1.59	6.20 ± 0.84
T3	6.87 ± 1.13	6.83 ± 0.84	7.02 ± 1.00	5.87 ± 1.30	5.67 ± 0.55
T4	7.12 ± 1.04^A	7.08 ± 1.01^A	6.68 ± 1.08^A	5.24 ± 0.84^B	5.22 ± 0.78^B
Overall acceptability
Control	7.66 ± 0.55^A	7.23 ± 0.84^A	6.64 ± 0.51^AB	5.83 ± 1.03^B	5.81 ± 0.84^aB
T1	7.08 ± 0.71^A	6.85 ± 0.84^A	6.62 ± 1.14^A	4.61 ± 0.89^B	4.43 ± 0.89^bB
T2	7.21 ± 0.84^A	6.98 ± 0.84^A	6.67 ± 0.77^AB	5.89 ± 1.16^B	6.02 ± 1.21^aAB
T3	7.09 ± 1.01^A	6.88 ± 0.45^A	6.65 ± 0.53^A	5.47 ± 1.21^AB	5.24 ± 0.84^abB
T4	6.65 ± 0.89^A	6.81 ± 0.84^A	6.28 ± 0.84^A	5.08 ± 1.02^B	4.22 ± 0.47^bB

All values are mean ± SD of three replicates

Control: frankfurter with 1.5% NaCl, T1 frankfurter with 1.0% NaCl + 0.05% ascorbic acid, T2 frankfurter with 1.0% NaCl + 1.0% fermented red beet, T3 frankfurter with 1.0% NaCl + 3.0% fermented red beet, T4 frankfurter with 1.0% NaCl + 5.0% fermented red beet

^a-cMeans sharing different letters in the same column are significantly different (p < 0.05)

^A–CMeans sharing different letters in the same row are significantly different (p < 0.05)