Table 9. Effect of calamansi extract on sensory properties of breast dakgalbi during storage at 4°C

Trait	Treatment	Storage time (d)			SEM
Trait	Treatment	1	8	12	SEM
Appearance	Control	7.66^Aa	7.60^Aa	7.33^Aa	0.219
	0.14CE	8.13^Aa	7.07^Ab	7.47^Aab	0.293
	0.18CE	8.13^Aa	7.33^Aab	7.07^Ab	0.219
	SEM	0.222	0.263	0.251
Aroma	Control	7.13^Aa	7.60^Aa	6.80^Aa	0.238
	0.14CE	7.27^Aa	6.87^Aa	7.13^Aa	0.282
	0.18CE	7.27^Aa	6.60^Aa	6.80^Aa	0.388
	SEM	0.237	0.392	0.277
Taste	Control	7.00^Aab	7.60^Aa	6.60^Ab	0.273
	0.14CE	7.20^Aa	6.33^Aa	7.13^Aa	0.368
	0.18CE	7.33^Aa	6.20^Aa	6.60^Aa	0.363
	SEM	0.257	0.424	0.310
Flavor	Control	7.07^Aab	7.47^Aa	6.27^Ab	0.237
	0.14CE	6.93^Aa	6.67^ABa	6.80^Aa	0.325
	0.18CE	7.00^Aa	6.13^Ba	6.53^Aa	0.385
	SEM	0.257	0.371	0.326
Off-flavor	Control	7.27^Aab	7.67^Aa	6.80^Ab	0.247
	0.14CE	7.20^Aa	6.40^Aa	7.13^Aa	0.360
	0.18CE	7.07^Aa	6.27^Aa	6.87^Aa	0.389
	SEM	0.233	0.439	0.308
Juiciness	Control	5.53^Aa	6.00^Aa	5.80^Aa	0.314
	0.14CE	5.27^Aa	5.73^Aa	5.87^Aa	0.302
	0.18CE	5.60^Aa	5.67^Aa	6.00^Aa	0.415
	SEM	0.324	0.422	0.282
Tenderness	Control	6.27^Aa	6.07^Aa	6.07^Aa	0.325
	0.14CE	6.33^Aa	5.87^Aa	6.33^Aa	0.357
	0.18CE	6.47^Aa	6.00^Aa	6.47^Aa	0.368
	SEM	0.276	0.444	0.308
Overall acceptability	Control	6.93^Aa	7.20^Aa	6.47^Aa	0.255
	0.14CE	7.00^Aa	6.40^Aa	6.80^Aa	0.360
	0.18CE	6.80^Aa	6.33^Aa	6.40^Aa	0.389
	SEM	0.274	0.420	0.307

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).