Open Access
Table 3.
Organoleptic evaluation of chicken and smoked chicken legs using native serum according to the results of the tasting commission
| Item | Smoked-boiled chicken ham | ||||
|---|---|---|---|---|---|
| Smoked-boiled ham without milk whey | with 5% milk whey | with 10% milk whey | with 15% milk whey | with 20% milk whey | |
| External view | 8.86 ±0.38 |
8.71 ±0.76 |
8.86 ±0.38 |
8.71 ±0.76 |
8.71 ±0.76 |
| Cutaway color | 8.71 ±0.76 |
8.57 ±0.79 |
8.86 ±0.38 |
8.29 ±0.49 |
8.29 ±0.49 |
| Smell (aroma) | 8.71 ±0.76 |
8.86 ±0.38 |
8.86 ±0.38 |
8.71 ±0.76 |
8.71 ±0.76 |
| Taste | 8.86 ±0.38 |
8.71 ±0.76 |
8.86 ±0.38 |
8.29 ±0.49 |
8.29 ±0.49 |
| Consistency | 8.43 ±0.53 |
8.86 ±0.38 |
8.86 ±0.38 |
8.71 ±0.76 |
8.71 ±0.76 |
| Juiciness | 8.43 ±0.53 |
8.57 ±0.79 |
8.71 ±0.76 |
8.71 ±0.76 |
8.71 ±0.76 |
| Overall quality score | 52.00 | 52.28 | 53.01 | 51.42 | 51.42 |
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