Table 10. Effect of calamansi extract on sensory properties of thigh dakgalbi during storage at 4°C

Trait	Treatment	Storage time (d)			SEM
Trait	Treatment	1	8	12	SEM
Appearance	Control	7.73^Aa	7.53^Aa	7.40^Aa	0.179
	0.14CE	7.60^Aa	7.60^Aa	7.47^Aa	0.190
	0.18CE	8.00^Aa	7.80^Aab	7.20^Ab	0.181
	SEM	0.161	0.194	0.194
Aroma	Control	7.20^Aab	7.80^Aa	6.80^Ab	0.255
	0.14CE	7.53^Aa	7.20^Aa	7.27^Aa	0.249
	0.18CE	7.60^Aa	7.40^Aa	7.27^Aa	0.239
	SEM	0.269	0.204	0.265
Taste	Control	6.67^Aa	7.40^Aa	6.33^Ba	0.314
	0.14CE	7.47^Aa	7.20^Aa	7.27^Aa	0.261
	0.18CE	7.40^Aa	7.20^Aa	6.93^ABa	0.248
	SEM	0.310	0.253	0.261
Flavor	Control	6.67^Aa	7.13^Aa	6.67^Aa	0.324
	0.14CE	7.47^Aa	6.93^Aa	7.07^Aa	0.263
	0.18CE	7.47^Aa	7.27^Aa	6.60^Aa	0.293
	SEM	0.325	0.256	0.297
Off-flavor	Control	7.40^Aa	7.27^Aa	6.53^Aa	0.276
	0.14CE	7.40^Aa	7.27^Aa	7.20^Aa	0.261
	0.18CE	7.60^Aa	7.13^Aa	7.00^Aa	0.262
	SEM	0.260	0.250	0.287
Juiciness	Control	7.06^Aab	7.60^Aa	6.53^Ab	0.226
	0.14CE	7.40^Aa	6.93^Aa	6.80^Aa	0.310
	0.18CE	7.47^Aa	7.13^Aab	6.60^Ab	0.249
	SEM	0.270	0.265	0.257
Tenderness	Control	7.47^Aa	7.47^Aa	6.73^Aa	0.246
	0.14CE	7.40^Aa	6.87^Aa	6.93^Aa	0.356
	0.18CE	7.27^Aa	7.13^Aa	6.60^Aa	0.304
	SEM	0.338	0.267	0.307
Overall acceptability	Control	7.00^Aab	7.33^Aa	6.47^Bb	0.229
	0.14CE	7.33^Aa	6.67^Aa	7.33^Aa	0.303
	0.18CE	7.40^Aa	7.13^Aa	6.80^ABa	0.257
	SEM	0.267	0.293	0.230

0.14CE, dakgalbi with 0.14% calamansi extract addition; 0.18CE, dakgalbi with 0.18% calamansi extract addition.
Means denoted by different superscripts within the same column indicate a significant difference (p<0.05).
Means denoted by different superscripts within the same row indicate a significant difference (p<0.05).