Table 7. Changes in sensory characteristics of cooked pork patties with Allium hookeri and fermented Allium hookeri

Parameter	CON¹⁾	AH	FAH	SEM	p-value
Color	2.80^b	4.40^a	4.20^a	0.28	0.001
Flavor	3.00^b	4.00^a	4.00^a	0.23	0.005
Tenderness	3.40^b	4.00^ab	4.60^a	0.30	0.032
Juiciness	3.60^b	4.00^ab	4.80^a	0.32	0.041
Overall acceptability	3.20^b	4.40^a	4.60^a	0.20	0.000

N=10.
values in each row with different letters are statistically different (p<0.05).
CON, normal pork patties; AH, pork patties with Allium hookeri root powder; FAH, fermented Allium hookeri root powder.