Table 3.
Sensory evaluation of abalone viscera Jeotgal in comparsion with the control groups

	Color	Taste	Flavor	Overall acceptability
A	3.05±0.94^ab1)	2.10±0.64^a	2.35±1.04^a	2.33±0.69^a
B	2.70±0.92^a	3.35±1.04^b	3.30±1.08^b	3.10±0.97^b
C	3.70±1.13^b	3.95±0.83^c	3.65±0.93^b	3.80±0.77^b
D	3.15±1.19a^b	2.85±0.93^b	2.60±1.31^a	3.15±0.88^c

A, Oyster Jeotgal; B, Abalone meat Jeotgal; C, Changran Jeotgal (aged and seasoned intestine of Alaska pollack); D, Abalone viscera Jeotgal.
Mean±SD (n=3) in the same column with different superscripts are significantly different at p<0.05.