samples stored

Kilishi samples	Sensory parameter
Kilishi samples	Flavour	Pungency	Juiciness	Tenderness	Overall acceptability
TK	5.32 ± 0.43^cd	5.43 ± 0.32^b	4.84 ± 0.21^c	4.70 ± 0.32^c	4.48 ± 0.24^d
SK1	5.40 ± 0.22^b	5.30 ± 0.25^c	4.91 ± 0.33^b	4.78 ± 0.26^b	4.56 ± 0.33^c
SK2	5.55 ± 0.31^a	5.20 ± 0.22^e	5.02 ± 0.43^a	4.98 ± 0.41^a	4.80 ± 0.22^a
SK3	5.35 ± 0.43^c	5.24 ± 0.31^de	4.94 ± 0.45^b	4.92 ± 0.34^a	4.68 ± 0.23^b
SK4	5.30 ± 0.21^d	5.29 ± 0.42^cd	4.80 ± 0.31^c	4.62 ± 0.25^d	4.61 ± 0.35^c
SK5	5.24 ± 0.22^e	5.32 ± 0.26^c	4.68 ± 0.42^d	4.50 ± 0.18^e	4.50 ± 0.22^d
SK6	5.20 ± 0.36^e	5.48 ± 0.33^ab	4.60 ± 0.22^e	4.42 ± 0.23^f	4.41 ± 0.26^e
SK7	5.08 ± 0.24^f	5.50 ± 0.24^a	4.53 ± 0.26^f	4.28 ± 0.33^g	4.35 ± 0.24^f
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 6: Mean sensory scores of kilishi samples stored for 150 days.