. 2018 Oct 31;38(5):912–926. doi: 10.5851/kosfa.2018.e24

Table 6. Sensory evaluation of pork salami added with different concentrations of kimchi powder.

Items	Treatment¹⁾	Days
Items	Treatment¹⁾	7	14	21	28	35	42	49	56	SEM
Color	CON	6.43^Ba	6.57^Ba	6.29^Ba	6.14^Ba	6.00^Ba	5.86^Bab	5.14^Cbc	5.00^Bc	0.286
	KP1	7.43^Aa	7.29^Aa	7.14^Aab	7.07^Aab	7.00^Aab	6.57^ABbc	6.00^Bcd	5.86^Ad	0.210
	KP3	7.57^Aa	7.57^Aa	7.43^Aab	7.36^Aab	7.00^Aabc	6.71^Abc	6.71^Abc	6.29^Ac	0.260
	KP5	7.29^Aab	7.29^Aab	7.43^Aa	7.14^Aab	7.00^Aab	6.86^Aab	6.86^Aab	6.57^Ab	0.224
	SEM	0.226	0.222	0.264	0.177	0.289	0.254	0.233	0.289
Appearance	CON	6.57^Ba	6.71^Aa	6.71^Ba	6.71^Ba	6.43^Aab	6.14^Aabc	5.86^Bbc	5.71^Bc	0.224
	KP1	7.00^Aa	7.00^Aa	7.00^ABa	7.00^ABa	6.86^Aa	6.29^Ab	6.00^ABb	6.00^ABb	0.137
	KP3	7.14^Aab	7.29^Aa	7.29^Aa	7.29^Aa	6.71^Aab	6.57^Ab	6.57^Ab	6.57^Ab	0.187
	KP5	7.14^Aa	7.14^Aa	7.14^ABa	7.14^ABa	6.57^Aab	6.43^Ab	6.43^ABb	6.29^ABb	0.218
	SEM	0.143	0.184	0.149	0.149	0.184	0.240	0.222	0.251
Odor	CON	6.14^Ca	6.14^ABa	6.00^Aa	5.71^Aa	5.71^Aa	5.43^Aa	5.29^Aa	5.29^Aa	0.262
	KP1	6.57^BCa	6.43^Aa	6.29^Aab	6.14^Aab	6.14^Aab	6.00^Aab	5.43^Ab	6.00^Aab	0.300
	KP3	6.93^ABa	5.71^ABab	6.14^Aab	6.14^Aab	6.00^Aab	5.86^Aab	6.00^Aab	5.57^Ab	0.412
	KP5	7.36^Aa	5.29^Bb	6.14^Aab	6.14^Aab	6.14^Aab	6.57^Aab	6.14^Aab	5.57^Ab	0.421
	SEM	0.206	0.322	0.300	0.289	0.258	0.380	0.378	0.582
Flavor	CON	6.57^Aa	6.57^Aa	6.43^Aab	6.14^Aabc	6.00^Aabc	6.00^Aabc	5.86^Bc	5.57^Ac	0.193
	KP1	6.71^Aa	6.71^Aa	6.57^Aa	6.57^Aa	6.57^Aa	6.43^Aa	6.29^ABa	6.29^Aa	0.222
	KP3	6.86^Aa	6.57^Aa	6.57^Aa	6.43^Aa	6.57^Aa	6.43^Aa	6.57^Aa	6.43^Aa	0.237
	KP5	6.86^Aa	6.71^Aa	6.43^Aa	6.57^Aa	6.43^Aa	6.57^Aa	6.43^ABa	6.43^Aa	0.259
	SEM	0.202	0.247	0.202	0.218	0.206	0.233	0.214	0.295
Acidity	CON	4.57^Cc	5.14^Cb	5.86^Cab	6.14^Ba	6.00^Cab	5.86^Cab	5.43^Cabc	5.29^Babc	0.300
	KP1	5.29^BCb	5.71^Cab	6.43^BCa	6.43^Ba	6.43^BCa	6.29^BCa	6.07^BCab	5.57^ABab	0.264
	KP3	6.29^ABa	6.71^Ba	6.71^Ba	6.86^ABa	6.79^Ba	6.71^Ba	6.57^Ba	6.14^ABa	0.262
	KP5	7.29^Aa	7.57^Aa	7.57^Aa	7.36^Aa	7.57^Aa	7.43^Aa	7.29^Aa	6.86^Aa	0.293
	SEM	0.362	0.210	0.240	0.241	0.209	0.237	0.232	0.429
Preference	CON	6.57^Aa	6.14^Aa	6.00^Aa	5.86^Ba	6.00^Ba	5.86^Ba	5.86^Aa	5.71^Aa	0.270
	KP1	6.43^Aa	6.57^Aa	6.57^Aa	6.57^ABa	6.43^ABa	6.43^Aa	6.29^Aa	6.29^Aa	0.212
	KP3	6.57^Aa	6.71^Aa	6.71^Aa	6.86^Aa	6.79^Aa	6.71^Aa	6.57^Aa	6.57^Aa	0.257
	KP5	6.71^Aa	6.57^Aa	6.43^Aa	6.50^ABa	6.43^ABa	6.57^Aa	6.43^Aa	6.29^Aa	0.298
	SEM	0.274	0.306	0.254	0.243	0.236	0.184	0.264	0.309
Texture	CON	6.57^Aa	6.14^Aab	6.00^Aab	6.00^Aab	6.00^Aab	5.86^Aab	5.29^Bbc	4.86^Ac	0.287
	KP1	6.57^Aa	6.29^Aa	6.14^Aa	6.14^Aa	6.00^Aab	5.86^Aab	5.86^ABab	5.29^Ab	0.256
	KP3	6.57^Aa	6.43^Aa	6.43^Aa	6.50^Aa	6.43^Aa	6.43^Aa	6.14^Aab	5.71^Ab	0.221
	KP5	6.57^Aa	6.14^Aa	6.43^Aa	6.14^Aa	6.14^Aa	6.29^Aa	5.71^ABa	5.71^Aa	0.269
	SEM	0.202	0.202	0.222	0.301	0.274	0.277	0.198	0.355
Overall acceptability	CON	6.57^Aa	6.21^Ba	6.29^Ba	6.14^Ba	6.29^Aa	6.14^Ba	5.43^Bb	5.29^Cb	0.221
	KP1	6.93^Aa	7.00^Aa	7.07^Aa	6.57^ABab	6.57^Aab	6.14^Bb	6.14^ABb	6.07^Bb	0.171
	KP3	6.86^Aa	6.57^ABa	6.57^ABa	6.86^Aa	6.86^Aa	7.00^Aa	6.93^Aa	7.00^Aa	0.206
	KP5	6.57^Aa	6.07^Ba	6.21^Ba	6.21^Ba	6.29^Aa	6.93^Aa	6.71^Aa	6.43^AB	0.311
	SEM	0.197	0.202	0.247	0.195	0.210	0.243	0.291	0.260

^A–C Means within same column with different superscript letters differ significantly at p<0.05.

^a–d Means within same row with different superscript letters differ significantly at p<0.05.

¹⁾ Con, pork salami added with commercial starter; KP1, pork salami added with 1% kimchi powder; KP3, pork salami added with 3% kimchi powder; KP5, pork salami added with 5% kimchi powder.