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

Table 8

Determination of selected formulation score.

Treatment	Hedonic test (25%)	Score	Antioxidant test (25%)	Score	Vitamin E test (25%)	Score	Total
F0	1	0.25	1	0.25	1	0.25	0.75
F1	4	1	2	0.5	2	0.5	2
F2	3	0.75	3	0.75	3	0.75	2.25
F3	2	0.5	4	1	4	1	2.5