Open Access
Table 2.
Organoleptic characteristics of minced combinations based on meat and algae
| Minced combination | Amount of algae | Form | Taste | Colour | Smell |
|---|---|---|---|---|---|
| Beef | 10 | 4.6 | 4.7 | 4.5 | 4.4 |
| 30 | 4.8 | 5.0 | 4.9 | 4.8 | |
| 50 | 4.6 | 4.9 | 4.8 | 4.7 | |
| Pork | 10 | 4.5 | 4.7 | 4.5 | 4.6 |
| 30 | 4.7 | 4.8 | 4.6 | 4.7 | |
| 50 | 4.6 | 4.7 | 4.6 | 4.6 | |
| Mutton | 10 | 4.7 | 4.6 | 4.5 | 4.4 |
| 30 | 4.8 | 4.9 | 4.9 | 4.8 | |
| 50 | 4.7 | 4.8 | 4.7 | 4.6 | |
| Chicken | 10 | 4.6 | 4.7 | 4.7 | 4.5 |
| 30 | 4.8 | 5.0 | 4.9 | 4.8 | |
| 50 | 4.7 | 4.9 | 4.8 | 4.7 | |
| Duck | 10 | 4.7 | 4.8 | 4.9 | 4.7 |
| 30 | 4.8 | 4.9 | 5.0 | 4.9 | |
| 50 | 4.7 | 4.8 | 4.9 | 4.8 |
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