Table 6. Effect of Gleditsia sinensis Lam. extract on sensory quality attributes of emulsion-type pork sausages during 4 wk at 10°C

Items Treatments1) Storage (wk) SEM1

0 1 2 3 4
Color C 7.75A 7.68A 7.50A 7.37A 7.31A 0.066
T1 7.93A 7.93A 7.87A 7.50A 7.56A 0.075
T2 7.06B 7.06B 6.97B 6.75B 6.62B 0.068
T3 6.81Ba 6.68BCab 6.56BCab 6.31Cb 6.25BCb 0.071
T4 6.37Ca 6.37Ca 6.12Cab 5.87Db 5.75Cb 0.078
T5 6.87Ba 6.81BCa 6.81Bab 6.62BCb 6.37Bab 0.079
SEM1 0.096 0.103 0.107 0.092 0.113
Aroma C 7.37a 7.31ab 7.06ABab 6.87ABb 7.12ab 0.072
T1 7.50 7.50 7.31A 7.12A 7.12 0.079
T2 7.12ab 7.18a 6.87ABab 6.62ABb 6.81ab 0.081
T3 7.31a 7.06ab 6.62Bb 6.62ABb 6.75ab 0.092
T4 7.06a 6.93ab 6.75Bab 6.37Bbc 6.12c 0.101
T5 7.25a 7.50a 7.06ABab 6.56ABb 6.87ab 0.104
SEM1 0.088 0.080 0.073 0.083 0.074
Flavor C 7.75Aa 7.68ABab 7.28ABb 7.31Aab 6.75ABc 0.085
T1 7.68Aa 7.73Aa 7.43Aab 7.31Aab 7.06Ab 0.086
T2 7.25ABa 7.00Ca 7.00BCa 6.93ABa 6.31BCb 0.084
T3 7.43ABa 7.06Cab 6.81Cb 6.75ABbc 6.31BCc 0.090
T4 6.87Ba 6.68Cab 6.25Dab 6.37Bab 6.12Cb 0.097
T5 7.06Ba 7.18BCa 6.81Cab 6.50Bb 6.68ABab 0.086
SEM1 0.087 0.087 0.077 0.091 0.078
Springiness C 7.56 7.37A 7.47A 7.25A 7.12A 0.077
T1 7.31a 7.06ABab 7.18ABab 6.93ABab 6.62Bb 0.091
T2 7.03 6.75AB 6.78C 6.62BC 6.50B 0.084
T3 7.37a 6.85ABb 6.62CDb 6.75ABCb 6.50Bb 0.088
T4 7.00a 6.56Bab 6.37Db 6.37Cb 6.31Bb 0.081
T5 7.18a 7.06ABa 6.83BCab 6.93ABab 6.50Bb 0.082
SEM1 0.092 0.088 0.071 0.078 0.066
Juiciness C 7.62a 7.31ab 7.41Aab 7.18ab 7.00Ab 0.072
T1 7.47a 7.31a 7.18ABab 7.06ab 6.75ABb 0.078
T2 7.50a 6.97b 6.97ABCb 6.91b 6.75ABb 0.081
T3 7.62a 7.03b 6.85BCb 6.93b 6.62ABb 0.091
T4 7.28a 7.00a 6.68Cab 6.75ab 6.25Bb 0.104
T5 7.25a 7.25a 6.75BCab 6.96ab 6.62ABb 0.081
SEM1 0.067 0.072 0.068 0.063 0.085
Overall acceptability C 7.77Aa 7.62Aab 7.53Aab 7.35Ab 6.85Ac 0.076
T1 7.68Aa 7.56Aa 7.50Aa 7.31Aab 6.93Ab 0.084
T2 7.31ABa 7.00Bab 6.97Bab 6.68Bbc 6.41Bc 0.072
T3 7.25ABa 7.08Ba 6.62Cb 6.50BCbc 6.22BCc 0.074
T4 6.87Ba 6.75Bab 6.27Dbc 6.18Cc 5.93Cc 0.094
T5 7.15ABa 7.22ABa 6.78BCab 6.62Bb 6.60ABb 0.079
SEM1 0.091 0.074 0.076 0.080 0.070