. 2019 Mar 7;32(11):1763–1775. doi: 10.5713/ajas.18.0811

Table 3.

Sensorial scores of Northeastern Thai fermented sausage with different levels of konjac gel

Attributes	0% Konjac (Control)	7.5% Konjac	15.0% Konjac	22.5% Konjac	30.0% Konjac
Appearance	6.54±1.66^a,¹⁾	6.32±2.10^a	6.30±1.09^a	5.16±1.54^b	4.92±1.55^b
Color	5.93±1.49^a	6.77±1.87^a	6.92±1.25^a	6.69±1.60^a	6.77±1.69^a
Flavor	5.58±1.61^c	5.96±1.66^bc	6.88±1.55^ab	7.27±1.09^a	7.38±1.12^a
Sourness	5.81±1.52^b	6.31±1.09^ab	7.46±1.19^a	6.77±1.69^ab	6.69±1.55^ab
Texture	5.69±1.89^a	5.61±1.85^a	5.76±1.78^a	5.86±1.71^a	5.54±1.81^a
Juiciness	6.27±1.59^a	6.65±1.49^a	6.20±1.19^a	6.46±1.88^a	6.15±1.22^a
Overall acceptability	5.54±1.45^b	5.50±1.87^b	6.77±1.06^a	6.59±1.74^ab	6.46±1.98^ab

¹⁾

Values are given as means±standard deviation of each processing batch (n = 3).

^a–c

Different superscripts in the same row indicate significant differences (p<0.05).