The mixture was divided into 5 samp

The mixture was divided into 5 samples. Each sample was added with pork fat at 0, 5, 10, 15 or 20% by weight of fish meat and surimi, thoroughly mixed, processed further as sausage and the sausage was evaluated for sen- sory scores in the same way as described earlier. To determine optimal amount of pork fat, sensory scores obtained among sample means were statistically analyzed and compared.

結果 (中文) 1:

混合物被划分为 5 个样品。每个样本掺猪肉脂肪在 0、 5、 10、 15 或 20%按重量计 fish 肉和鱼糜，彻底混合，作为香肠进一步处理并香肠评价为森及分数相同的方式如前面所述。若要确定最佳的猪肉脂肪量，取得了样本均值之间的感官分数了统计分析和比较。

結果 (中文) 3:

混合物被分成5个样品。每个样品中加入肥猪肉在0，5，10，15或20%的fiSH肉和鱼糜，重量完全混合，进一步处理评价森是香肠和香肠的感官评分以同样的方式如前所述。为了确定最佳量的猪肉脂肪，感官评分之间的样本均值进行统计分析和比较。