Research Article
The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
Table 4
The score of each criterion for recipe A.
| Incubation time (day) | Subcriterion score of taste | Total score of taste | Criterion score | Overall score | Salty | Sour | Savoury | Sweet | Appearance | Texture | Aroma |
| 0 | 0.0867 | 0.0614 | 0.0668 | 0.0518 | 0.0621 | 0.0867 | 0.0744 | 0.0840 | 0.0465 | 2 | 0.0904 | 0.0687 | 0.0688 | 0.0778 | 0.0715 | 0.0904 | 0.0902 | 0.0888 | 0.0524 | 4 | 0.0982 | 0.0693 | 0.0705 | 0.1077 | 0.0875 | 0.0982 | 0.0928 | 0.0892 | 0.0580 | 6 | 0.1053 | 0.0895 | 0.0732 | 0.1196 | 0.0982 | 0.1053 | 0.0999 | 0.0931 | 0.0632 | 8 | 0.0836 | 0.0677 | 0.0639 | 0.0649 | 0.0657 | 0.0836 | 0.0816 | 0.0775 | 0.0476 | 13 | 0.0766 | 0.0661 | 0.0628 | 0.0696 | 0.0660 | 0.0766 | 0.0846 | 0.0758 | 0.0473 | 18 | 0.0656 | 0.0630 | 0.0625 | 0.0569 | 0.0613 | 0.0656 | 0.0799 | 0.0714 | 0.0437 | 23 | 0.0464 | 0.0607 | 0.0618 | 0.0513 | 0.0565 | 0.0464 | 0.0526 | 0.0711 | 0.0363 | 28 | 0.0530 | 0.0442 | 0.0615 | 0.0555 | 0.0575 | 0.0530 | 0.0575 | 0.0593 | 0.0366 | 33 | 0.0493 | 0.0506 | 0.0615 | 0.0550 | 0.0584 | 0.0493 | 0.0481 | 0.0559 | 0.0347 | 43 | 0.0467 | 0.0643 | 0.0613 | 0.0553 | 0.0609 | 0.0467 | 0.0453 | 0.0537 | 0.0344 | 60 | 0.0420 | 0.0604 | 0.0597 | 0.0492 | 0.0575 | 0.0420 | 0.0389 | 0.0414 | 0.0306 | 90 | 0.0413 | 0.0506 | 0.0589 | 0.0500 | 0.0540 | 0.0413 | 0.0435 | 0.0372 | 0.0298 | 120 | 0.0410 | 0.0549 | 0.0573 | 0.0472 | 0.0474 | 0.0410 | 0.0397 | 0.0379 | 0.0274 | 150 | 0.0392 | 0.0627 | 0.0554 | 0.0423 | 0.0465 | 0.0392 | 0.0372 | 0.0338 | 0.0262 | 180 | 0.0348 | 0.0659 | 0.0541 | 0.0460 | 0.0489 | 0.0348 | 0.0339 | 0.0298 | 0.0254 |
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