Kilishi samples Sensory Parameter
  Flavour   Pungency   Juiciness   Tenderness Overall acceptability
TK 7.86 ± 0.52f 7.18 ± 0.34e 7.18 ± 0.45b 7.15 ± 0.51f 7.63 ± 0.28f
SK1 8.06 ± 0.32d 7.65 ± 0.42d 7.13 ± 0.23c 7.25 ± 0.37e 7.75 ± 0.44d
SK2 8.43 ± 0.56a 7.64 ± 0.53d 7.15 ± 0.33bc 7.53± 0.49b 8.00 ± 0.78a
SK3 8.15 ± 0.46b 7.78 ± 0’41c 7.23 ± 0.48a 7.62 ± 0.38a 7.93 ± 0.37b
SK4 8.10 ± 0.49c 7.84 ± 0.42b 7.12 ± 0.43c 7.41 ± 0.52c 7.88 ± 0.45c
SK5 8.05 ± 0.34d 7.85 ± 0.32b 7.08 ± 0.23d 7.26 ± 0.37e 7.68 ± 0.49e
SK6 8.00 ± 0.33e 7.98 ± 0.41a 7.00 ± 0.28e 7.33 ± 0.32d 7.50 ± 0.18g
SK7 7.82 ± 0.48f 8.00 ± 0.52a 6.58 ± 0.49f 7.04 ± 0.45g 7.08 ± 0.33h
a-hMeans with different superscript along the column differ significantly at P≤0.05.
TK - Traditional kilishi (100% ingredients)
SK1 - Sausage-type kilishi (100% ingredients)
SK2 - Sausage-type kilishi (85% Ingredients)
SK3 - Sausage-type kilishi (90% ingredients)
SK4 - Sausage-type kilishi (95% ingredients)
SK5 - Sausage-type kilishi (105% ingredients)
SK6 - Sausage-type kilishi(110% ingredients)
SK7 - Sausage-type kilishi (115% ingredients)
Table 3:Mean sensory scores of Kilishi samples stored for one day.