Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Table 4

Mean intensities of 15 descriptive attributes for sausages substituted with chicken, duck, and beef.

	Sample
	Control	C05	C10	C20	C30	D05	D10	D20	D30
Appearance
	2.9	3.1	2.6	2.5	2.8	2.8	2.5	2.6	2.8
Taste and flavor
Sweetness	2.8 ns	3.0	2.7	2.8	3.1	2.8	2.8	2.8	2.5
Saltiness	8.9 ns	8.3	9.1	8.8	7.5	8.3	8.0	8.6	8.1
Sourness	1.8 ns	1.8	2.0	1.8	2.2	1.9	1.8	1.8	1.8
Umami	7.0 ns	7.7	7.8	7.3	7.6	6.8	8.2	6.9	6.9
Meat flavor	8.0 ns	8.0	8.1	7.9	7.6	7.8	7.8	7.4	7.8
Sausage spice	10.0 ns	9.8	9.5	9.5	9.4	9.3	9.2	9.0	9.1
Rancid flavor	1.8 ns	1.8	1.7	1.8	2.3	2.0	1.5	1.6	1.7
Texture and mouthfeel
Hardness	10.0 a^(3)	9.2 ab	8.6 abc	7.2 bc	6.4 c	8.1 abc	7.5 bc	6.8 bc	6.2 c
Springiness	9.2 a	8.7 ab	8.5 ab	7.3 abc	5.8 c	8.0 ab	6.9 bc	6.9 bc	5.9 c
Cohesiveness	6.1 ns	5.8	5.6	5.9	5.1	5.8	5.7	5.3	5.7
Chewiness	8.3 a	8.2 a	7.7 ab	6.9 ab	6.2 b	7.3 ab	6.7 ab	6.8 ab	6.3 b
Juiciness	9.7 ab	9.6 b	9.2 b	9.2 d	10.5 ab	10.0 ab	10.0 ab	10.9 ab	11.8 a
Oiliness	7.0 ns	6.5	6.7	7.0	7.3	6.9	7.3	7.1	6.7

: amount of fat globule. ⁽²⁾“ns” means nonsignificant. characters within a row for chicken or duck mean significant difference at by Tukey’s test.