Table 6. Sensory evaluation of low-fat chicken breast sausage
Treatment
Color
Flavor
Taste
Texture
Acceptability
Control
5.53
a
6.40
a
6.53
a
6.47
a
6.60
a
LF
5.33
ab
5.83
a
5.73
b
5.00
b
5.57
b
C0.5
5.17
ab
4.70
b
4.43
c
4.70
bc
4.63
c
C1.0
5.00
b
3.67
c
3.37
d
4.10
c
3.60
d
SEM
1
0.286
0.303
0.348
0.313
0.302
Standard error of the least square mean (
P
<0.05).
Different small letters in the same column indicate significant differences between means (
P
<0.05).