Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Table 7

Results of weighting hedonic test.

Indicator	Day 0 (F0/control)	Day 1 (F1)	Day 2 (F2)	Day 3 (F3)
Color (25%)	0.8	0.68	0.65	0.5
Aroma (25%)	0.74	0.68	0.4	0.47
Texture (25%)	0.57	0.64	0.45	0.37
Flavor (25%)	0.61	0.49	0.39	0.54
Total	2.72	2.49	1.89	1.88