Table 4. Change in sensory evaluation of pork patties with added brown soybean extract during refrigerated storage for 15 d
| Traits2) | Storage periods (d) | CON | Treatments1)
|
| ASC-0.05 | BE-0.05 | BE-0.1 | BE-0.2 |
| Color | 0 | 7.40±0.52Aa | 7.50±0.53Aa | 7.60±0.52Aa | 7.70±0.48Aa | 7.80±0.42Aa |
| 3 | 7.20±0.63ABa | 7.10±0.57ABa | 7.40±0.70Aa | 7.50±0.71Aa | 7.60±0.70Aa |
| 7 | 6.70±0.67ABCc | 6.80±0.79Bbc | 7.30±0.67ABabc | 7.40±0.52Aab | 7.50±0.53Aa |
| 10 | 6.60±0.97BCb | 6.50±0.85BCb | 6.70±0.82BCab | 7.40±0.84Aab | 7.40±0.84Aa |
| 15 | 6.00±0.94Cb | 6.00±0.67Cb | 6.20±0.79Cab | 6.60±1.07Bab | 7.00±1.25Aa |
| Flavor | 0 | 7.00±1.15Aab | 7.50±1.58Aa | 7.10±1.10Aa | 6.70±0.82Aab | 6.00±0.67Ab |
| 3 | 6.80±0.92Aab | 7.50±1.08Aa | 6.60±0.84Abc | 6.30±0.67Abc | 5.90±0.57Ac |
| 7 | 6.90±1.20Aab | 7.30±1.34Aa | 6.50±1.27Aab | 6.20±1.03Aab | 5.90±1.20Ab |
| 10 | 6.60±1.07Aa | 7.10±0.74Aa | 6.60±0.84Aa | 6.50±0.71Aab | 5.70±1.06Ab |
| 15 | 6.00±1.25Aab | 6.80±0.92Aa | 6.50±0.97Aa | 6.40±0.52Aab | 5.50±1.08Ab |
| Off-flavor | 0 | 6.10±0.32Ac | 7.30±1.06Aa | 6.50±0.84Abc | 6.80±0.63Aabc | 7.10±0.74Aab |
| 3 | 6.10±0.57Ab | 7.20±0.79Aa | 6.50±0.71Aab | 6.30±1.34ABab | 6.30±1.06Bab |
| 7 | 6.20±1.75Aa | 6.70±1.57ABa | 6.10±0.88ABa | 6.10±0.74ABa | 6.30±0.67Ba |
| 10 | 5.50±0.85Ab | 6.50±0.85ABa | 5.60±0.52Bb | 5.80±1.14Bab | 5.90±0.88Bab |
| 15 | 4.50±0.53Bc | 6.20±0.42Ba | 5.50±0.53Bb | 5.70±0.67Bab | 5.80±0.63Bab |
| Overall acceptability | 0 | 7.00±1.25Aa | 7.50±1.35Aa | 7.10±0.88Aa | 6.70±0.95Aa | 6.10±0.88Aa |
| 3 | 6.40±0.84ABab | 7.20±1.32Aa | 6.60±0.52ABab | 6.50±0.97Aab | 5.80±0.79Ab |
| 7 | 5.90±0.99Bb | 7.10±1.37Aa | 6.30±0.48BCab | 6.30±1.06Aab | 5.40±0.97Ab |
| 10 | 5.80±1.03Bbc | 6.90±0.74Aa | 5.70±0.95CDbc | 6.40±0.70Aab | 5.50±0.71Ac |
| 15 | 5.60±1.07Bbc | 6.80±0.79Aa | 5.60±0.70Dbc | 6.30±0.67Aab | 5.40±1.07Ac |