3.6. Sensorial analysis
Fig. 3 shows the results obtained for the sensorial analysis carried
out in cooked pork burgers added with different PFA levels. Color
intensity decreased when the PFA concentration was increased. Nevertheless,
no statistical differences (p N 0.05) were found with control
samples. These results are in agreement with the instrumental analysis
(chroma). The addition of PFA (at any concentration assayed) did not
affect (p N 0.05) the brightness of pork burgers. However, a slight
decrease was observed when the PFA was added. Therefore, sensory
brightness results agree with the instrumental analysis (lightness)
as can be seen in Table 2. Control sample showed the lowest scores
(p b 0.05) for flavor perception, however no statistically differences
were found (p N 0.05) in the samples addedwith PFA for this parameter.
In other words, for panelist, the addition of PFA increased the meaty flavor.
For taste intensity, the burgers added with 2.5% of PFA had significant
(p b 0.05) better taste intensity score than any other sample. The
3.6. Sensorial analysis
Fig. 3 shows the results obtained for the sensorial analysis carried
out in cooked pork burgers added with different PFA levels. Color
intensity decreased when the PFA concentration was increased. Nevertheless,
no statistical differences (p N 0.05) were found with control
samples. These results are in agreement with the instrumental analysis
(chroma). The addition of PFA (at any concentration assayed) did not
affect (p N 0.05) the brightness of pork burgers. However, a slight
decrease was observed when the PFA was added. Therefore, sensory
brightness results agree with the instrumental analysis (lightness)
as can be seen in Table 2. Control sample showed the lowest scores
(p b 0.05) for flavor perception, however no statistically differences
were found (p N 0.05) in the samples addedwith PFA for this parameter.
In other words, for panelist, the addition of PFA increased the meaty flavor.
For taste intensity, the burgers added with 2.5% of PFA had significant
(p b 0.05) better taste intensity score than any other sample. The
การแปล กรุณารอสักครู่..
3.6. Sensorial analysis
Fig. 3 shows the results obtained for the sensorial analysis carried
out in cooked pork burgers added with different PFA levels. Color
intensity decreased when the PFA concentration was increased. Nevertheless,
no statistical differences (p N 0.05) were found with control
samples. These results are in agreement with the instrumental analysis
(chroma). The addition of PFA (at any concentration assayed) did not
affect (p N 0.05) the brightness of pork burgers. However, a slight
decrease was observed when the PFA was added. Therefore, sensory
brightness results agree with the instrumental analysis (lightness)
as can be seen in Table 2. Control sample showed the lowest scores
(p b 0.05) for flavor perception, however no statistically differences
were found (p N 0.05) in the samples addedwith PFA for this parameter.
In other words, for panelist, the addition of PFA increased the meaty flavor.
For taste intensity, the burgers added with 2.5% of PFA had significant
(p b 0.05) better taste intensity score than any other sample. The
การแปล กรุณารอสักครู่..