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).