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