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.