Table 5.
Sensory analyses LSM +/- SE of Frankfurt sausages.
| Attributes | FC | FR1 | FR2 | SE | p-Value |
|---|---|---|---|---|---|
| Colour | 5.2 a | 5.1 a | 7.9 b | 0.109 | 0.000 |
| Brightness | 4.6 a | 4.6 a | 3.8 b | 0.117 | 0.000 |
| Homogeneity | 9.7 | 9.8 | 9.8 | 0.081 | 0.681 |
| Sausage odour | 8.2 a | 7.7 b | 6.8 c | 0.130 | 0.000 |
| Acid odour | 0.0 | 0.0 | 0.0 | 0.005 | 0.546 |
| Off odour | 0.0 | 0.0 | 0.0 | 0.005 | 0.720 |
| Boar taint odour | 3.0 a | 2.4 a | 1.0 b | 0.175 | 0.000 |
| Acid | 0.0 | 0.0 | 0.0 | 0.005 | 0.931 |
| Salty | 5.3 | 5.1 | 5.4 | 0.098 | 0.269 |
| Bitter | 0.0 | 0.0 | 0.0 | 0.022 | 0.812 |
| Sausage flavour | 8.1 a | 7.9 a | 6.9 b | 0.125 | 0.000 |
| Off flavour | 0.0 | 0.0 | 0.0 | 0.019 | 0.642 |
| Boar taint flavour | 2.4 a | 1.8 b | 0.7 c | 0.107 | 0.000 |
| Hardness | 5.4 a | 5.5 a | 6.1 b | 0.107 | 0.000 |
| Cohesiveness | 9.2 | 9.2 | 9.1 | 0.098 | 0.962 |
| Chewiness | 5.2 a | 5.4 a | 5.9 b | 0.103 | 0.000 |
| Juiciness | 5.3 | 5.3 | 5.1 | 0.101 | 0.243 |
| Overall rating | 6.2 a | 6.7 a | 7.7 b | 0.192 | 0.000 |
F: Frankfurt Sausage. C: control regular fat content; R1: fat reduced with inulin + β-glucan; R2: fat reduced with inulin + β-glucan + grape skin. The p-value indicated by *, **, and *** for p < 0.01 and p < 0.001, respectively; NS p > 0.05. a, b, c: Tukey’s test p < 0.05.