A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives

Table 2

The aroma of meatballs coated with smoke powder of various pyrolysis temperatures.

Sample	0 h	12 h	24 h	36 h	48 h	60 h	68 h	72 h	76 h	80 h
T0	5 ± 0, 0^A	5 ± 0, 0^A	4, 9 ± 0, 2^A	3, 9 ± 0, 3^A	2, 3 ± 0, 3^A	1, 6 ± 0, 0^A	1, 3 ± 0, 3^A	1 ± 0, 0^A	1 ± 0, 0^A	1 ± 0, 0^A
T1	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^B	4, 1 ± 0, 2^B	3, 4 ± 0, 5^B	2, 5 ± 0, 5^B	2 ± 0, 0^B	1, 6 ± 0, 54^A	1 ± 0, 0^A
T2	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^B	4, 3 ± 0, 6^B	3, 5 ± 0, 8^B	3 ± 0, 0^C	3 ± 0, 15^C	2 ± 0, 04^B	1 ± 0, 0^A
T3	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^B	5 ± 0, 0^C	4, 2 ± 0, 4^C	3, 4 ± 0, 4^C	3 ± 0, 06^C	2 ± 0, 05^B	1.2 ± 0.15^A

1, very smelly; 2, smelly; 3, fairly smelly; 4, quite smelly; 5, not smelly. The different superscript letters in the columns represent the actual differences with α = 0.05.