. 2019 Jun 11;56(8):3587–3596. doi: 10.1007/s13197-019-03777-8

Table 4.

Acceptance test results of NaCl-reduced chicken nuggets

Acceptance test	Treatments				Root MSE^†	p value
Acceptance test	Control	NaCl 25%	NaCl 50%	NaCl 75%	Root MSE^†	p value
Texture	7.48^b	7.80^ab	7.94^a	7.57^ab	1.13	0.0078
Flavour	7.26^b	7.73^a	7.85^a	7.50^ab	1.16	0.0007
Overall quality	7.30^b	7.73^a	7.86^a	7.59^ab	1.05	0.0006

Control: 1.5 g/100 g NaCl; NaCl 25%: 1.125 g/100 g NaCl + 0.237 g/100 g CaCl₂; NaCl 50%: 0.75 g/100 g NaCl + 0.474 g/100 g CaCl₂, and NaCl 75%: 0.375 g/100 g NaCl + 0.712 g/100 g CaCl₂

^†Root MSE root mean square error

Means with different letters in a row are significantly different (p < 0.05) by the acceptance test (nine-point hedonic scale)