Table 5 Sensory attributes score (mean ± SD) of Echinus esculentus (EC) and Strongylocentrotus droebachiensis (ST) gonads
EC | ST | GLM* | ||||
|---|---|---|---|---|---|---|
Sensory attribute | Week 0 | Week 12 | Week 0 | Week 12 | PFT | PSP |
Red | 2.9 ± 0.9b | 3.1 ± 1.1b | 7.0 ± 1.0a | 6.7 ± 1.4a | 0.072 | <0.001 |
Yellow | 4.7 ± 1.6b | 4.4 ± 1.6bc | 5.5 ± 1.9ab | 6.3 ± 1.7a | 0.618 | <0.001 |
Brown | 6.0 ± 1.7a | 6.3 ± 1.9a | 4.2 ± 2.2b | 3.8 ± 1.7b | 0.351 | <0.001 |
Viscosity | 6.7 ± 1.2ab | 5.6 ± 1.5bc | 4.9 ± 1.8cd | 4.4 ± 1.8d | 0.909 | <0.001 |
Watery | 5.6 ± 1.6 | 5.9 ± 1.8 | 6.3 ± 1.8 | 6.5 ± 1.8 | 0.798 | 0.473 |
Odour intensity | 5.4 ± 1.2a | 4.4 ± 1.9b | 3.7 ± 1.4bc | 2.9 ± 1.2c | <0.001 | <0.001 |
Cucumber odour | 5.9 ± 1.7a | 4.9 ± 2.2bc | 5.0 ± 2.2ab | 4.2 ± 2.1c | <0.001 | 0.011 |
Fresh sea | 6.1 ± 1.5a | 4.4 ± 1.8b | 4.1 ± 1.5bc | 3.3 ± 1.4c | <0.001 | <0.001 |
Off odour | 3.5 ± 1.1a | 2.8 ± 0.5b | 2.7 ± 1.1b | 2.0 ± 0.5c | <0.001 | 0.002 |
Umami | 5.3 ± 1.1 | 4.9 ± 1.2 | 5.0 ± 1.4 | 4.7 ± 1.8 | 0.113 | 0.064 |
Bitter | 3.9 ± 1.5bc | 5.5 ± 2.0a | 2.9 ± 1.4c | 3.8 ± 2.1bc | 0.001 | <0.001 |
Sweet | 4.4 ± 1.5bc | 3.7 ± 1.4c | 5.7 ± 1.4a | 4.9 ± 1.6b | 0.004 | <0.001 |
Salty | 4.8 ± 1.1a | 4.8 ± 1.0a | 3.8 ± 1.3b | 4.4 ± 1.4ab | 0.229 | <0.001 |
Off taste | 4.9 ± 1.6ab | 5.3 ± 1.7a | 3.5 ± 1.5c | 3.9 ± 1.7bc | 0.189 | <0.001 |
Chewiness | 6.5 ± 1.3a | 6.8 ± 1.4a | 4.4 ± 1.7b | 4.1 ± 1.8b | 0.778 | <0.001 |
Grainy | 3.7 ± 1.6 | 3.1 ± 1.1 | 3.4 ± 1.8 | 2.9 ± 1.6 | 0.910 | 0.396 |
Aftertaste | 6.7 ± 1.3a | 7.0 ± 1.4a | 5.6 ± 1.4b | 5.1 ± 1.6b | 0.645 | <0.001 |