Mean sensory

Kilishi samples	Sensory Parameter
Kilishi samples	Flavour	Pungency	Juiciness	Tenderness	Overall acceptability
TK	7.86 ± 0.52^f	7.18 ± 0.34^e	7.18 ± 0.45^b	7.15 ± 0.51^f	7.63 ± 0.28^f
SK1	8.06 ± 0.32^d	7.65 ± 0.42^d	7.13 ± 0.23^c	7.25 ± 0.37^e	7.75 ± 0.44^d
SK2	8.43 ± 0.56^a	7.64 ± 0.53^d	7.15 ± 0.33^bc	7.53± 0.49^b	8.00 ± 0.78^a
SK3	8.15 ± 0.46^b	7.78 ± 0’41^c	7.23 ± 0.48^a	7.62 ± 0.38^a	7.93 ± 0.37^b
SK4	8.10 ± 0.49^c	7.84 ± 0.42^b	7.12 ± 0.43^c	7.41 ± 0.52^c	7.88 ± 0.45^c
SK5	8.05 ± 0.34^d	7.85 ± 0.32^b	7.08 ± 0.23^d	7.26 ± 0.37^e	7.68 ± 0.49^e
SK6	8.00 ± 0.33^e	7.98 ± 0.41^a	7.00 ± 0.28^e	7.33 ± 0.32^d	7.50 ± 0.18^g
SK7	7.82 ± 0.48^f	8.00 ± 0.52^a	6.58 ± 0.49^f	7.04 ± 0.45^g	7.08 ± 0.33^h
^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.