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. 2018 Aug 22;6(7):1848–1857. doi: 10.1002/fsn3.686

Table 3.

Mean sensory scores of untreated and ultrasonic‐treated whelk meat

Color Odor Hardness Texture Overall acceptability
Control 8.96 ± 0.81a 9.24 ± 1.20a 8.20 ± 2.08a 8.32 ± 1.54a 8.52 ± 1.26a
Ultrasonic‐treated 8.80 ± 1.62a 9.16 ± 1.40a 9.04 ± 1.22b 9.08 ± 1.08b 9.16 ± 1.06b

Values in the same column with different superscript lower‐case letters differ significantly from each other. Significance was determined using student’s t test (p < 0.05).