Table 5. Changes in sensory evaluations in added bovine heart surimi-like materials of frankfurter-type sausage during storage period at 4℃

Treatments¹⁾		Storage periods (d)
Treatments¹⁾		1	14
Color	C	4.40±0.89	4.50±1.00
	T1	5.00±0.71	4.25±1.26
	T2	5.40±1.23	5.00±0.82
	T3	5.20±0.84	4.70±1.00
Flavor	C	5.00±1.83	5.00±0.87^A
	T1	5.25±0.96	4.80±1.10^AB
	T2	5.25±0.50	4.20±0.30^B
	T3	4.75±0.50	3.60±0.89^B
Odor	C	2.40±1.52	3.75±1.22
	T1	2.60±1.14	3.25±1.06
	T2	2.20±0.84^b	4.25±0.71^a
	T3	2.40±0.55^b	4.50±0.92^a
Juiciness	C	6.80±1.14^Aa	5.00±1.16^Ab
	T1	5.20±1.10^AB	4.85±0.82^AB
	T2	5.40±1.52^AB	4.25±0.89^AB
	T3	4.40±0.55^B	3.50±0.58^B
Tenderness	C	5.40±1.82	5.00±1.83
	T1	4.60±0.89	4.75±1.50
	T2	5.60±1.14	4.25±1.26
	T3	4.80±1.30	4.25±1.71
Overall acceptability	C	6.60±0.89^A	5.75±1.50
	T1	6.20±0.84^AB	5.00±0.82
	T2	5.75±0.50^AB	4.60±0.58
	T3	4.40±0.55^B	4.00±0.86