Table 7. Effect of spent laying hen surimi and bundle type (BT) on sensory properties of imitation crab stick during 6 wk of cold storage

Items	Storage weeks	Treatments1)				SE	Level of significance2)
		AP		SH
		SB	DB	SB	DB		SH	BT	SH×BT
Color	0	6.17	6.17	6.67	6.83	0.33	*
	2	6.83	6.83	6.67	6.83	0.44
	4	6.33	6.50	6.50	6.50	0.62
	6	6.83	6.67	6.33	6.67	0.49
	SE	0.41	0.47	0.67	0.75
Flavor	0	6.50	6.67	7.00	6.83	0.62
	2	6.33	6.83	6.17	6.33	0.52
	4	6.67	6.67	6.83	6.67	0.62
	6	6.17	6.33	6.33	6.17	0.52
	SE	0.52	0.54	0.71	0.52
Tenderness	0	6.17	6.50	7.12	6.83	0.34	**
	2	6.50	6.33	6.83	6.67	0.55
	4	6.33	6.33	6.67	6.83	0.58
	6	6.67	6.33	6.83	6.50	0.64
	SE	0.52	0.58	0.62	0.41
Overall acceptability	0	7.00	7.35	6.67	6.67	0.21	***
	2	6.50	6.33	6.83	6.17	0.34
	4	6.33	6.33	6.67	6.50	0.60
	6	6.50	6.17	6.67	6.50	0.51
	SE	0.54	0.52	0.52	0.23