Table 5 Comparison on sensorial properties of frankfurters with combined pork meat (PM) and yellow-fin tuna (YFT) levels
| Traits | Treatments (PM/YFT levels, %) |
| Control(100/0) | T1(90/10) | T2(80/20) | T3(70/30) | T4(60/40) | T5(50/50) |
| Color1) | 8.50±0.53A | 8.50±0.76A | 8.38±0.52A | 8.00±0.53AB | 7.38±0.52B | 7.38±0.74B |
| Flavor | 8.25±0.46A | 8.38±0.52A | 8.25±0.46A | 8.13±0.64A | 7.50±0.53B | 7.50±0.53B |
| Tenderness | 7.75±0.71B | 8.25±0.46AB | 8.13±0.35AB | 8.63±0.52A | 8.38±0.92AB | 8.63±0.92A |
| Juiciness | 8.13±0.83 | 8.38±0.74 | 8.38±0.52 | 8.50±0.76 | 7.88±0.83 | 7.63±0.92 |
| Overall acceptability | 8.38±0.74A | 8.38±0.74A | 8.13±0.35A | 8.50±0.53A | 7.44±0.50B | 7.38±0.92B |
All values are mean±SD of three replicates (n=9).
A,B Means within a row with different letters are significantly different (p<0.05).
1) 9-point descriptive scale (1, very undesirable; 9, very desirable) was used to evaluate sensory properties of frankfurters.