| Kilishi samples |
Sensory parameter |
| Flavour |
Pungency |
Juiciness |
Tenderness |
Overall acceptability |
| TK |
6.11 ± 0.36c |
6.30 ± 0.48c |
5.18 ± 0.23c |
5.48 ± 0.32cd |
5.59 ± 0.21c |
| SK1 |
6.18 ± 0.19b |
6.27 ± 0.35d |
5.20 ± 0.11c |
5.52 ± 0.22c |
5.68 ± 0.45b |
| SK2 |
6.30 ± 0.47a |
6.18 ± 0.47f |
5.64 ± 0.28a |
5.80 ± 0.43a |
5.88 ± 0.21b |
| SK3 |
6.22 ± 0.51b |
6.20 ± 0.35ef |
5.43 ± 0.41b |
5.63 ± 0.35b |
5.70 ± 0.41a |
| SK4 |
6.20 ± 0.22b |
6.23 ± 0.21e |
5.22 ± 0.32c |
5.51 ± 0.28c |
5.62 ± 0.28c |
| SK5 |
6.18 ± 0.18b |
6.29 ± 0.31d |
5.11 ± 0.27d |
5.45 ± 0.34de |
5.53 ± 0.38d |
| SK6 |
6.07 ± 0.34c |
6.35 ± 0.48b |
5.08 ± 0.12d |
5.40 ± 0.18e |
5.50 ± 0.42d |
| SK7 |
5.96 ± 0.47d |
6.41 ± 0.32a |
5.01 ± 0.11e |
5.32 ± 0.21f |
5.48 ± 0.22d |
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) |
|
