Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Table 1

Sensory score of giant salamander jerky as affected by roasting time.

Roasting time (min)	Color	Flavor	Texture	Overall acceptability
0	np	np	np	np
20	5.35 ± 0.87^c	4.35 ± 0.46^b	4.02 ± 0.21^c	4.02 ± 0.15^c
40	7.22 ± 1.02^a	6.22 ± 0.31^a	6.22 ± 0.36^b	7.36 ± 0.22^a
60	7.86 ± 0.55^a	7.36 ± 0.72^a	6.87 ± 0.20^a	7.94 ± 0.31^a
80	6.41 ± 0.43^b	7.12 ± 0.30^a	7.02 ± 0.43^a	6.28 ± 0.28^b

Data were expressed as mean ± standard deviation of three determinations. Different lowercase superscripts in the same column denote significant differences (). np: not performed.