Table 2.
Effect of different added concentrations of saffron on sensory characteristics (visual appearance, odor, and flavor; means ± s.e.) of sachets of ham slices.
| Parameters | Storage Period (Days) | Concentration | ANOVA | ||
|---|---|---|---|---|---|
| A (n = 30) | B (n = 30) | C (n = 30) | |||
| Visual appearance | 7 | 3.62 ± 0.85 | 3.74 ± 1.05 | 3.68 ± 0.98 | NS |
| 14 | 3.42 ± 1.02 x | 3.71 ± 0.92 xy | 3.98 ± 0.84 y | * | |
| 28 | 3.71 ± 1.02 | 3.66 ± 0.97 | 3.91 ± 0.92 | NS | |
| 60 | 3.75 ± 0.84 | 4.00 ± 0.76 | 3.53 ± 0.97 | NS | |
| Effect of storage period | NS | NS | NS | ||
| Odor | 7 | 3.76 ± 0.82 | 3.76 ± 1.01 | 3.68 ± 0.81 | NS |
| 14 | 3.53 ± 0.95 x | 3.80 ± 0.78 xy | 3.94 ± 0.87 y | * | |
| 28 | 3.60 ± 0.81 x | 3.57 ± 1.09 x | 4.17 ± 0.86 y | * | |
| 60 | 3.42 ± 1.27 x | 4.14 ± 0.87 y | 4.08 ± 0.77 y | ** | |
| Effect of storage period | NS | NS | NS | ||
| Flavor | 7 | 3.50 ± 1.14 | 3.71 ± 0.87 | 3.79 ± 0.91 | NS |
| 14 | 3.46 ± 1.08 x | 4.00 ± 0.82 y | 4.20 ± 0.72 y | *** | |
| 28 | 3.74 ± 0.95 | 3.91 ± 1.01 | 3.91 ± 0.78 | NS | |
| 60 | 3.58 ± 0.94 | 4.00 ± 0.86 | 3.72 ± 0.85 | NS | |
| Effect of storage period | NS | NS | NS | ||
A: 0.055% w/w; B: 0.035% w/w; C: 0.015% w/w. NS: No significant. *, **, *** indicates significance levels at 0.05, 0.01 and 0.001, respectively. x,y, values in the same row with different superscript are significantly different. 1: Do not like it; 2: I slightly dislike it; 3: Neither like nor dislike; 4: Like it; 5: I like it very much. s.e.: standard error.