ACCEPTABILITY OF THE MEATBALLS

The mean hedonic scores for the sensory attributes of the developed product as classified by age group and for the total sample are given in Table 9.4.

Table 9.4 Hedonic scores for sensory attributes of the developed meatballs by ag e group and for total sample( 1 )

Age Group (2) Total

Characteristic Children Teenagers Adu lts Older People Sample

(n=95) (n-83) (0=209) (n�101) (n=488)

Uking of

Appearance 5.59 ± 0.14c 4.96 ± 0.1 3a 5.01 ± O.09ab 5.13 ± 0.14abc 5 . 1 4 ± 0.06

Uking of

± 0.1 6abc

Aroma 5.67 ± 0.15c 5.19 4.98 ± 0.10a 4.99 ± 0.1 3ab 5 . 1 5 ± 0.07

Uking of

Texture 5.59 ± 0.13c 4.94 ± 0.1 6a 5.06 ± 0.1 0ab 5.38 ± 0.13abc 5.21 ± 0.06 liking of

Aavour 5.55 ± 0.1 sC 4.90 ± 0.18a 4.96 ± 0. 1 1 ab 5.19 ± 0 . 1 5abc 5.1 1 ± 0.07 Overall

Uking 5.59 ± 0.13bc 5.19 ± 0.1 2ab 5.04 ± 0.10a 5.31 ± 0.1 2abc 5.23 ± 0.06

(1 ) Values are means ± standan::l errors of the means calculated for the scores given by the

corresponding number of the consumers.

(2) For the age group, values in the same row possessing one of the same letters in the superscripts were not significantly different at p � 0.05.

It was apparent that the developed meatballs were acceptable and all sensory attributes were liked most by children. This was shown by the highest mean hedonic scores between 5.55 - 5.S7. The meatballs were also liked by the older people; the mean hedonic score s for all sensory attributes assessed were relatively high in the range of 4.99 - 5.38. Although the mean hedonic scores were not as high as those given by the children or the older group, the teenagers and the adults still liked the product; the lowest mean hedonic score was close to the 'like s lightly' category. I n general, the developed product was liked by consumers belonging to all age groups; the mean hedon ic scores for overall liking were higher than 5, especially the one given by children was 5.59. These mean hedonic scores for overall l iking were between like slightly and like moderate ly.

When considering the total number of consumers, the resu lts showed that the co nsumers liked the developed product. The mean hedonic scores for all characteristics were hig h ; the values being higher than 5.0 and between like slightly and like moderately.

9.5.2 Sex

The mean hedonic scores as classified by sex within the age group and for the total s ample are shown in Table 9.5.

Table 9.5 Hedonic scores for sensory attributes of the developed meatballs by sex (1)

Characteristic Age Group (2) Total

Children Teenagers Adults Older People Sample (2)

M F M F M F M F M F Appearance 5.63 5.54 5.30 4.91 5.07 4.99 4.98 5.30 5.1 8 5.1 1 (0.19) (0.22) (0.20) (0.18) (0.14) (0. 1 1 ) (0.20) (0.1 8 ) (0.09) (0.08) Aroma 5.61 5.76 5.03 5.33 5.1 0 4.92 4.96 5.02 5.18 5.13 (0.21 ) (0.21) (0.26) (0.20) (0.1 6) (0.13) (0. 1 7) (0.20) (0. 1 0 ) (0.09) Texture 5.70 5.44 5.1 1 4.80 5.1 7 5.01 5.46 5.28 5.36 5.09 (0. 1 7) (0.18) (0.24) (0.21 ) (0.1 6) (0.13) (0.19) (0.1 9) (0.09) (0.09) Flavour 5.63 5.44 5.03 4.80 5.1 3 4.87 5.31 5.04 5.28 4.97 (0.21 ) (0.24) (0.27) (0.25) (0.1 8) (0.15) (0. 18) (0.25) (0.1 0 ) (0.10) Overall 5.70 5.44 5.24 5. 15 5.13 4.99 5.35 5.26 5.34 5.13 (0.16) (0.23) (0.20) (0.16) (0.16) (0.12) (0. 1 7) (0.1 8 ) (0.09) (0.08)

( 1 ) Values are means and standard errors of the means (in parentheses).

(2) Within each age group and for the total sample. means for all characteristics betwee n male (M) and female (F) were not SignifICantly different at p S 0.05.

It was interesting that male respondents generally gave higher hedonic scores for most sensory characteristics of the developed meatballs. This trend was shown for each age group. M ale children gave the highest hedonic scores for most sensory attributes except for aroma. The scores given by this sub-group of consumers were between 5.61 - 5.70.

9.5.3 of the Hedonic Scores

The f req u e ncies of the hedonic sco res given for e ach senso ry c haracteristic of the developed meatballs were classified according to number of respondents belonging to each age group and to the total sample . The results for overall liking are presented in Table 9.6 (see details for other sensory attributes in Appendix 9.3) .

Table 9.6 Frequencies of the hedonic scores for overall liking of the developed m eatballs

Hedonic Age Group Total

Score Children Teenagers Adults Older People Sample

No. % No. % No. 0/0 No. 0/0 _{No. %}

1 0 0 0 0 6 2.9 1 1 .0 7 1 .4 2 4 4.2 0 0 1 0 4.8 3 3.0 1 7 3 .5 3 4 4.2 8 9.6 1 4 6.7 5 4.9 3 1 6.3 4 1 1 1 1 .6 1 4 1 6.9 23 1 1 .0 9 8.9 57 1 1 .7 5 1 1 1 1 .6 21 25.3 56 26.8 32 3 1 .7 1 20 24.6 6 43 45.3 34 41 .0 87 41 .6 39 38.6 203 4 1 .6 7 22 23 .1 6 7.2 1 3 6.2 1 2 1 1 .9 53 1 0 .9 Total 95 1 00 .0 83 1 00.0 209 1 00.0 1 01 1 00.0 488 1 00.0

The results showed that the majority of the sample (approximately at 75%) from each age group and from the total sample gave 5 or higher hedonic rating scores for overall liking of the developed product.

When the number of the respondents who gave the scores for each category were plotted against the score in that category, the histograms showed, in general, that there was a u nimodal distribution of the hedonic scores. The distribution was skewed to the higher scores. This trend was generally similar for each age group and for the total sample and also similar for each sensory characteristic. Figure 9.1 shows the histogram of the h edonic scores for overall liking of the developed product as assessed by the total sample.

250

Number 1 00

2 4 5 6 7

Hedonic Score

F i gure 9 . 1 Hi stogram of hedon i c scores for overal l l i k i ng of the devel oped meatbal l s by total sampl e

9.5.4 Correlations between Attribute and Overall

The hedonic scores, given by respondents from each age group and from the total sample, for each sensory attribute were correlated with the hedonic scores for overall. The results are presented in Table 9.7.

Table 9.7 Correlation coefficients between each of fou r senso ry attribute liking and overall liking within each age group and for total sample ( 1 )

Appearance Aroma Texture

Children 0.55 0.51 0.61

Teenagers 0.60 0.47 0.52

Adu lts 0.55 0.66 0.75

Older People 0.49 0.5 1 0.72

Total Sample 0.55 0.58 0.69

( 1 ) All correlation coefficients were significant at P ::; 0.00 1 .

Flavour 0.76 0.71 0.77 0.72 0.75

It was apparent that flavour was the sensory characteristic which was more highly correlated with overall liking than the other three attributes. This was applicable for all age group categories and for the total sample. There was a tendency that texture was the second attribute which was highest correlated with overall liking. Flavour and texture seemed to be the attributes which positively determined overall liking of the developed meatballs, more than appearance and aroma.

9.5.5 between Overall and Attributes

The hedonic scores for overall given by respondents from the total sample were reg ressed against the hedonic scores for se nsory attributes. This was done for one attribut e , two attributes, three attributes and four attributes together. Some regression equation s with significant coefficients showing these relationships are presented in Table 9.8.

Table 9.8 Regressio n equations showing re l ationships between overall liking and sensory attribute liking by total sample

Overall liking Regression Equation = 2.1 1 + 0.61 (flavour) = 1 .22 + 0.35 (texture) + 0.43 (flavour) = 0.77 + 0.20 (aroma) + 0.29 (texture) + 0.37 (flavour) = 0.58 + 0.1 1 (appearance) + 0 . 1 6 (aroma) + 0.26 (texture) + 0.36 (flavour) 56.2 65.5 68.9 69.7 t-Ratio (1 ) 1 6. 1 8 2 5.02 8.77 1 1 .47 1 6.01 5.27 7.38 9 .85 1 4.09 3 .75 3.62 5.79 8 . 64 1 3.73 ( 1 ) t-Ratio is a ratio of each regression coefficient to its standard deviation. T h e first t­

ratio relates to the first regression coefficient and so on.

All t-ratio values were significant at p 5 0.001 .

It was shown, by co mparing the rel ative weighting factors for the variables, viz. the coefficients in the equations, that flavour was the sensory characteristic which related more with overall liking than the other three attributes.

9.5.6 Comments on the Product

For preparation of the meatballs, 56.3% of the housewives indicated that they used o n e type or more of sauces when they and members of their households were testing the product. A large proportion (75.3%) used 'Sriracha' sauce (chilli sauce) , and swe et and sour chilli sauce (normally used with charcoaled chicken). Smaller proportions used tomato sauce

. (18%) , Maggi l ike (soy bean) sauce (1 1 .2%) . 'Suey-Chia' (sweet and sour plu m, Chinese style) sauce (3.3%) , 'Chid-Chow' (malt vinegar like, Chinese style) sauce (2.2%) , and fish sauce with fresh chillies ( 1 . 1 %). Therefore, the developed meatballs could be eaten with

different kinds of sauces and especially with the 'hot' chilli sauce as generally preferred by the Thais.

Comments were also given on the sensory attributes of the meatballs. In general, the meatballs were acceptable for most characteristics. The texture of the product was not fully satisfactory. Some consu mers said that the meatballs were not rubbery enoug h when compared to local meatballs. Some respondents mentioned that the crumbed meatballs might be suitable for frying because the fried crumbs gave a crispy skin to the product. Some pane lists said that cru mbing o ught to be improved since the outside crumbs were peeled off quite easily and the product might not be suitable for boiling. Of t h e 59 respondents who gave the comments, only 3 stated that they could detect unfamiliar meaty flavour and aroma but they did not identify the species of the meat.

An interesting point to note was the consumers' suggestion that, other than being round in shape, the product could be shaped like patties. This would help differentiate the p roduct and it cou ld be used in hamburgers or sandwiches which could be sold in fast food outlets. O r the p roduct could be packed in wel l-designed p ackag es a n d placed for s a le i n supermarkets. As a result, consumers could have different shapes to suit their needs.