Table 11. Effect of calamansi pulp extract on sensory properties of pork patty during storage at 4°C

Traits Treatment Storage days (d) SEM
1 3 5 7
Color Control 8.47Aa 8.07Aa 6.27ABb 6.07Ab 0.259
0.2PCPE 8.33Aa 8.20Aa 6.73Ab 5.80Ac 0.226
0.4PCPE 7.33Aa 7.00Ba 5.87Bb 5.27Ab 0.218
SEM 0.151 0.237 0.219 0.314
Aroma Control 8.27Aa 7.73Aa 4.27Bb 4.07Ab 0.292
0.2PCPE 7.40ABa 7.33Aa 5.53Ab 4.47Ac 0.273
0.4PCPE 6.80Ba 6.20Ba 5.67Aab 4.60Ab 0.341
SEM 0.279 0.295 0.275 0.343
Drip loss Control 1.07Aa 1.00Aa 1.07Aa 1.20Aa 0.086
0.2PCPE 1.23Aa 1.07Aa 1.07Aa 1.13Aa 0.085
0.4PCPE 1.20Aa 1.07Aa 1.20Aa 1.33Aa 0.125
SEM 0.096 0.054 0.202 0.146
Off-odor Control 1.27Ab 1.73Bb 4.53Aa 5.53Aa 0.299
0.2PCPE 1.73Ac 1.73Bc 3.80Ab 5.40Aa 0.304
0.4PCPE 1.80Ab 2.60Ab 4.13Aa 4.80Aa 0.301
SEM 0.219 0.244 0.286 0.421
Overall acceptability Control 8.40Aa 7.80Aa 5.00Ab 4.80Ab 0.264
0.2PCPE 7.67ABa 7.80Aa 5.53Ab 4.80Ab 0.229
0.4PCPE 6.93Ba 6.67Ba 5.60Ab 5.07Ab 0.282
SEM 0.239 0.271 0.184 0.323
Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.