Research Article
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Table 4
Sensory analysis of sliced packaged salami at 6 days display.
| Series no. | Sourness odour | Meat odour | Cloying odour | Metallic odour | Rancid odour | Sourness flavour | Meat flavour | Cloying flavour | Metallic flavour | Rancid flavour | Colour intensity |
| AN4D | 5.73a | 4.65a | 1.27c | 4.22b | 1.15c | 5.46a | 4.68a | 1.48c | 4.59cd | 1.10c | 6.42a | AN20D | 5.87a | 4.60a | 1.25c | 4.01b | 1.16c | 5.58a | 4.75a | 1.33c | 4.28d | 1.14c | 6.43a | AN4L | 5.95a | 4.73a | 1.29c | 4.10b | 1.16c | 5.71a | 4.70a | 1.27c | 4.30d | 1.10c | 6.39a | AN20L | 5.77a | 4.63a | 1.29c | 4.16b | 1.10c | 5.40a | 4.57a | 1.29c | 4.36d | 1.10c | 6.32ab | AN20F | 5.30a | 4.71a | 1.85c | 4.22b | 1.34c | 4.87a | 4.78a | 1.97c | 4.62cd | 1.26c | 6.32ab | AN23L | 5.89a | 4.70a | 1.12c | 4.08b | 1.05c | 5.49a | 4.76a | 1.30c | 4.43d | 1.10c | 6.32a | OX4L | 1.14c | 2.65c | 8.08a | 5.43a | 7.38a | 1.30b | 2.88c | 7.96a | 5.83a | 7.62a | 4.59d | OX20L | 2.58b | 3.73b | 5.17b | 4.93a | 3.97b | 2.05b | 3.69bc | 6.09b | 5.17bc | 4.94b | 5.26c | OX4M | 1.92bc | 3.56b | 6.34b | 5.02a | 4.69b | 2.04b | 4.00ab | 5.93b | 5.24ab | 4.20b | 5.84b |
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Means in columns with different letters are significantly different ( ). |