Table 5.
Impact of enrichment with seeds, flour, and hemp oil on the sensory characteristics of poultry roast (points).
| Studied Parameters | Poultry Roast | ||
|---|---|---|---|
| Group K | Group P1 | Group P2 | |
| Smell intensity | 3.80 ± 0.42 | 4.00 ± 0.40 | 4.10 ± 0.30 |
| Taste intensity | 4.00 ± 0.56 | 4.40 ± 0.42 | 4.40 ± 0.53 |
| Smell desirability | 3.80 ± 0.60 b | 4.64 ± 0.35 a | 4.60 ± 0.32 a |
| Taste desirability | 3.80 ± 0.44 b | 4.40 ± 0.35 a | 3.60 ± 0.40 b |
| Desirability of color | 4.00 ± 0.44 | 4.20 ± 0.35 | 3.80 ± 0.40 |
| Juiciness | 4.20 ± 0.50 | 4.00 ± 0.42 | 4.20 ± 0.50 |
| Tenderness | 4.30 ± 0.60 a | 3.60 ± 0.40 b | 3.80 ± 0.46 b |
| Binding | 3.60 ± 0.40 b | 4.40 ± 0.42 a | 4.00 ± 0.50 b |
| Consistency | 3.80 ± 0.32 b | 4.40 ± 0.46 a | 4.40 ± 0.46 a |
| General acceptability | 3.94 ± 0.46 | 4.20 ± 0.52 | 4.00 ± 0.36 |
K—control group; P1—share of hemp products in the roast: seeds 8%, flour 0.2%, linseed oil 2%; P2—share of hemp products in the roast: seeds 4%, flour 0.2%, linseed oil 6%, average values marked with different letters in rows differ statistically significantly: a, b at p < 0.05. Sensory scale: smell/teste intensity: 1—changed, 2—moderately changed, 3—typical, weak; 4—typical, strong, 5—typical, very strong; smell/taste desirability: 1—not desirable, 2—fairly desirable, 3—desirable, 4—very desirable, 5—highly desirable; desirability of color: 1—not desirable, 2—fairly desirable, 3—desirable, 4—very desirable, 5—highly desirable; juiciness: 1—very dry, 2—dry, 3—slightly juicy, 4—juicy, 5—very juicy; tenderness: 1—very hard, 2—hard, 3—slightly tender, 4—tender, 5—very tender; binding/consistency: 1—not desirable, 2—fairly desirable, 3—desirable, 4—very desirable, 5—highly desirable.