Table 4. Sensory evaluation of fermented sausage incorporating Baechu-kimchi powder and GABA-producing LAB

Experimental groups¹⁾	Color	Flavor	Off-flavor	Taste	Chewiness	Juiciness	Overall acceptability
Control	5.00±1.15	3.70±0.82^b2)	4.90±0.88^a	4.10±1.29^c	4.50±1.08^b	4.10±0.88^b	4.00±0.84^c
Y8+K0.5	5.30±0.95	5.00±0.67^a	4.00±0.67^b	5.10±0.74^ab	4.90±1.10^ab	4.60±0.97^ab	4.60±0.84^bc
Y8+K1.0	5.00±1.25	4.70±0.67^a	4.10±0.74^b	5.00±0.82^b	4.70±0.82^ab	4.70±0.82^ab	4.80±0.79^ab
Y8+K2.0	5.40±1.07	4.80±0.92^a	3.20±0.63^c	5.90±0.74^a	5.50±0.88^a	5.50±0.71^a	5.50±0.71^a