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)
Table 5: Mean sensory scores of kilishi samples stored for 100 days.