| Treatment |
Color (whiteness) |
Odor |
Flavor |
Texture |
Overall liking |
| CON |
7.5 ± 0.2 a |
6.4 ± 0.4 a |
6.7 ± 0.5 a |
6.9 ± 0.3 a |
6.7 ± 0.5 a |
| CHI 0.5% |
7.6 ± 0.7 a |
6.8 ± 0.4 b |
6.9 ± 1.2 a |
7.2 ± 0.8 b |
7.3 ± 0.7 b |
| CHI 1% |
7.9 ± 0.8 b |
6.9 ± 0.7 c |
7.5 ± 0.7 b |
7.6 ± 0.6 c |
7.8 ± 0.9 c |
| CHI 1.5% |
8.1 ± 1.0 b |
7.4 ± 0.6 d |
8.0 ± 0.8 c |
8.3 ± 0.4 d |
8.2 ± 0.8 d |
|
| Different letters in the same column indicated significant difference (P<0.05)
according to a Mann-Whitney U test |
| Table 6: Sensory evaluation characteristics of common carp surimi with various
concentrations of chitosan (mean ± standard deviation). |
