Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Table 2

Effect of the level of red yeast rice on the sensory scores and overall preference ranking of raw and cooked Esan fermented fish.

Sensory attribute	Level of RYR (% of minced fish meat)
	0	0.35	0.70
Raw EFFS
Color	a	b	b
Odor	a	a	a
Hand-feel texture	a	a	a
Overall acceptability	a	b	b
Overall preference ranking	a	b	b
Cooked EFFS
Color	a	b	b
Odor	a	a	a
Mouthfeel texture	a	a	a
Flavor	a	a	a
Overall acceptability	a	b	b
Overall preference ranking	a	b	b

Each number is the deviation (). Values in the same row followed by different letters are significantly different (). RYR = red yeast rice; EFFS = Esan fermented fish sausage.