Table 5.
Effect of adding a mixture of linseed, amaranth and hemp seeds on the sensory traits of poultry meatballs (points).
| Studied Parameters | Poultry Meatballs | ||||
|---|---|---|---|---|---|
| WR | M1 | M2 | M3 | p Value | |
| Smell intensity | 4.00 ± 0.46 | 4.02 ± 0.40 | 4.10 ± 0.30 | 4.15 ± 0.25 | 0.8347 |
| Taste intensity | 4.00 ± 0.56 | 4.20 ± 0.49 | 4.16 ± 0.49 | 4.18 ± 0.49 | 0.7964 |
| Smell desirability | 3.78 b ± 0.62 | 4.70 a ± 0.53 | 4.64 a ± 0.53 | 4.68 a ± 0.53 | 0.0002 |
| Taste desirability | 3.83 c ± 0.43 | 4.20 b ± 0.49 | 4.88 a ± 0.49 | 4.12 b ± 0.49 | 0.0001 |
| Juiciness | 4.23 ± 0.53 | 4.00 ± 0.66 | 4.18 ± 0.66 | 4.00 ± 0.66 | 0.8251 |
| Tenderness | 4.28 a ± 0.62 | 3.60 b ± 0.56 | 3.87 b ± 0.56 | 3.78 b ± 0.56 | 0.0002 |
| Binding | 3.67 c ± 0.43 | 4.18 b ± 0.53 | 4.83 a ± 0.53 | 4.10 b ± 0.53 | 0.0130 |
| Consistency | 4.00 ± 0.53 | 3.56 ± 0.46 | 4.10 ± 0.46 | 3.86 ± 0.46 | 0.1261 |
| Structure | 3.72 b ± 0.44 | 4.20 a ± 0.53 | 4.54 a ± 0.53 | 4.28 a ± 0.53 | 0.0271 |
| General desirability | 3.96 b ± 0.57 | 4.04 b ± 0.55 | 4.40 a ± 0.55 | 4.05 b ± 0.55 | 0.0325 |
Explanation: WR—addition of wheat roll 24%, M1—proportion of seeds in the product: linseed 6%, amaranth 10%, hemp 8%; M2—linseed 8%, amaranth 8%, hemp 8%, M3—linseed 10%, amaranth 6%, hemp 8%; a, b, c—medium values marked with different letters in lines differ statistically significantly.