Table 5.
Changes in the sensory attributes (color, texture, off-odor, flavor ) of frankfurter sausages containing different amounts of yam powder dur ing chilled storage at 10°C

Storage time (weeks)	Treatments1)	Sensory attributes
		Color	Texture	Off-odor	Flavour
		0	C	A9.0±0.0a	A9.0±0.0a	A9.0±0.0a	A9.0±0.2a
T1	A9.0±0.0a		A9.0±0.0a	A9.0±0.2a	A9.0±0.5a
T2	A9.0±0.0a		A8.9±0.2a	A9.0±0.0a	A9.0±0.0a
T3	B8.8±0.3a		B8.8±0.3a	A9.0±0.0a	A9.0±0.0a
2	C	A8.1±0.7b	A7.9±0.6b	A7.8±1.2b	A7.8±0.6b
	T1	A8.0±0.7b	A7.7±0.7b	A7.7±0.8b	A7.8±0.7b
	T2	A7.9±0.8b	A7.6±0.7b	A7.8±0.7b	A7.8±0.7b
	T3	A7.6±0.9bc	A7.3±0.8b	A7.4±1.0b	A7.4±0.7b
4	C	A6.5±1.1cd	A5.1±1.1d	A5.9±0.9c	A5.1±0.8d
	T1	A6.4±1.1cd	A5.7±1.1d	A5.8±0.8d	A5.8±1.0d
	T2	A6.4±1.1cd	A5.6±0.9d	A5.9±0.7d	A5.8±1.0d
	T3	A6.4±1.3de	B4.1±1.1d	B4.8±1.1d	B3.8±0.8d
5	C	A6.0±1.1de	A5.1±0.9de	A4.6±1.1d	A4.2±1.1d
	T1	A5.8±1.1de	A5.1±0.8de	A5.2±1.2d	A4.6±1.1e
	T2	A5.8±1.3de	AB4.3±1.1e	AB4.3±1.6e	A3.9±1.4e
	T3	A6.0±1.2e	B4.4±0.7d	B3.3±1.2e	B2.9±0.8d
6	C	A5.3±1.3e	A4.4±1.1e	A4.4±0.7d	A4.3±1.1d
	T1	A5.2±1.4e	A4.4±1.2e	A4.4±0.6e	A4.4±0.8e
	T2	A5.0±1.4e	A4.1±0.8e	B3.7±0.7e	AB3.7±0.9d
	T3	A4.8±1.5f	A4.2±0.8d	C2.6±0.9e	B3.1±0.9f

Means with different letters among the different treatments differ significantly (p<0.05).
Means with different letters among the different storage time differ significantly (p<0.05).
C (Control), T1 (Yam powder 0.5%), T2 (Yam powder 1.0%), T3 (Yam powder 2.0%).