Table 3
Sensory evaluation of meat seasoning sauce added with fermented Oenothra biennis juices at var ious concentrations

Sensory properties	Concentration of fermented Oenothra biennis juice (%)
Sensory properties	0	5	10	15
Taste	3.69±0.75^1)ab2)	4.23±0.73^a	3.85±0.80^ab	3.23±0.93^bc
Color	3.46±0.52^ab	3.85±0.69^a	3.54±0.66^ab	3.23±0.44^bc
Flavor	3.15±0.55^a	3.62±0.87^a	3.62±0.87^a	3.46±0.66^a
Overall acceptability	3.69±0.63^ab	4.15±0.80^a	3.92±0.86^ab	3.31±0.85^bc

Each value is expressed as the mean±SD (n=20).
Means within each row with no common superscripts are significantly different (p<0.05).