. 2020 May 15;58(1):121–128. doi: 10.1007/s13197-020-04521-3

Table 1.

Sensory properties of the enriched chicken nugget samples during storage time

Storage time (days)	Control	Bulk fish oil (0.4%)	Bulk fish oil (0.8%)	Encapsulated FO-GEO (4%)	Encapsulated FO-GEO (8%)
Color
0	9.70 ± 0.02^B	9.64 ± 0.02^C	9.64 ± 0.04^C	9.75 ± 0.00^A	9.75 ± 0.02^A
5	6.63 ± 0.01^I	6.25 ± 0.01 ^K	5.56 ± 0.03 ^N	8.83 ± 0.02^E	8.54 ± 0.00^D
10	5.74 ± 0.04 ^M	5.11 ± 0.00^P	4.67 ± 0.03^Q	7.71 ± 0.01^G	8.24 ± 0.02^F
15	4.31 ± 0.01^R	4.11 ± 0.03^S	3.94 ± 0.01^T	6.52 ± 0.02 ^J	7.34 ± 0.04^H
20	3.91 ± 0.03^U	3.50 ± 0.04 ^V	3.12 ± 0.04 ^W	5.43 ± 0.06^O	5.82 ± 0.01^L
Appearance
0	9.75 ± 0.02^B	9.68 ± 0.00^C	9.61 ± 0.02^D	9.84 ± 0.02^A	9.84 ± 0.03^A
5	7.11 ± 0.02^I	6.51 ± 0.03^L	6.44 ± 0.01 ^K	8.72 ± 0.00^F	8.86 ± 0.04^E
10	5.75 ± 0.00 ^M	5.64 ± 0.00 ^N	5.37 ± 0.00^P	7.53 ± 0.01^H	8.14 ± 0.00^G
15	4.82 ± 0.04^Q	4.47 ± 0.00^R	4.10 ± 0.03^T	5.36 ± 0.02^P	6.72 ± 0.03 ^J
20	3.77 ± 0.00^U	3.61 ± 0.01 ^V	3.16 ± 0.01 ^W	4.27 ± 0.00^S	5.58 ± 0.05^O
Taste
0	9.53 ± 0.04^C	6.58 ± 0.01^L	6.11 ± 0.02 ^N	9.86 ± 0.03^A	9.64 ± 0.01^B
5	8.31 ± 0.03^G	6.14 ± 0.02 ^M	5.93 ± 0.01^O	9.12 ± 0.00^D	8.94 ± 0.02^E
10	7.10 ± 0.01 ^J	4.26 ± 0.04^R	4.21 ± 0.01^S	8.56 ± 0.00^F	8.11 ± 0.04^H
15	5.12 ± 0.03^Q	3.41 ± 0.00^U	3.26 ± 0.01 ^V	7.41 ± 0.01^I	6.85 ± 0.01 ^K
20	4.17 ± 0.04^T	2.54 ± 0.01 ^W	2.32 ± 0.01^X	6.11 ± 0.02 ^N	5.72 ± 0.03^P
Odor
0	9.62 ± 0.00^B	6.83 ± 0.03^I	6.72 ± 0.01 ^J	9.86 ± 0.00^A	9.85 ± 0.02^A
5	8.58 ± 0.01^E	6.17 ± 0.02 ^N	6.10 ± 0.00^O	8.73 ± 0.03^C	8.67 ± 0.01^D
10	7.33 ± 0.04^H	5.14 ± 0.01^R	5.12 ± 0.00^S	7.47 ± 0.00^F	7.41 ± 0.01^G
15	6.63 ± 0.04 ^K	4.10 ± 0.02^T	3.91 ± 0.00^U	6.38 ± 0.00^L	6.31 ± 0.02 ^M
20	5.11 ± 0.00^S	2.84 ± 0.00 ^V	2.51 ± 0.04 ^W	5.31 ± 0.02^P	5.26 ± 0.04^Q
Tenderness
0	9.52 ± 0.00^B	9.46 ± 0.02^C	9.30 ± 0.00^D	9.72 ± 0.01^A	9.71 ± 0.00^A
5	7.47 ± 0.00^I	6.92 ± 0.00 ^J	6.73 ± 0.02 ^K	8.62 ± 0.02^F	8.57 ± 0.01^G
10	6.45 ± 0.03^L	5.31 ± 0.02^P	5.26 ± 0.04^Q	7.83 ± 0.05^E	7.71 ± 0.04^H
15	5.69 ± 0.00^O	4.27 ± 0.04^U	4.18 ± 0.02 ^V	6.16 ± 0.00 ^M	6.10 ± 0.01 ^N
20	4.55 ± 0.02^T	3.81 ± 0.00 ^W	3.73 ± 0.03^X	5.23 ± 0.00^R	5.19 ± 0.04^S
Overall acceptability
0	9.81 ± 0.03^C	6.62 ± 0.04 ^J	6.51 ± 0.01 ^K	9.92 ± 0.04^A	9.88 ± 0.00^B
5	8.33 ± 0.05^F	5.61 ± 0.02 ^N	5.56 ± 0.00^O	8.87 ± 0.02^D	8.84 ± 0.03^E
10	7.43 ± 0.00^I	4.37 ± 0.03^S	4.30 ± 0.01^T	7.64 ± 0.00^G	7.57 ± 0.02^H
15	5.53 ± 0.01^P	3.86 ± 0.02^U	3.12 ± 0.02 ^W	6.21 ± 0.03^L	6.16 ± 0.02 ^M
20	3.82 ± 0.01 ^V	2.65 ± 0.04^X	2.50 ± 0.00^Y	5.10 ± 0.01^Q	4.96 ± 0.00^R

Different letters showed significant difference (P < 0.05) according to Duncan’s multiple range test for each sensory characteristic