Table 4. Sensory evaluation of low-salt chicken sausages with WMP.
| Variables | Color | Flavor | Taste | Texture | Overall acceptability |
|---|---|---|---|---|---|
| PC | 5.30 | 6.56 | 6.48 | 6.11 | 6.44 |
| WMP 0 | 5.26 | 6.00 | 6.04 | 6.00 | 5.96 |
| WMP 0.5 | 5.30 | 5.93 | 5.96 | 6.44 | 6.11 |
| WMP 1.0 | 5.22 | 5.48 | 5.41 | 6.15 | 5.59 |
| SEM1) | 0.221 | 0.293 | 0.305 | 0.326 | 0.306 |
Sensory scale: 1, strongly dislike; 9, strongly like.
1) Standard error of the least square mean (n=4).
WMP, winter mushroom powder; PC, sausages manufactured with 3 g/kg sodium pyrophosphate; WMP 0, sausages manufactured without sodium pyrophosphate or WMP; WMP 0.5, sausages manufactured with 5 g/kg of WMP; WMP 1.0, sausages manufactured with 10 g/kg of WMP.