Table 7. Quantitative descriptive score of chicken feet extract prepared with different pretreatment and extraction time

Characteristics		Raw		Oven		Dry		SEM	P-value
Characteristics		1 hour	2 hour	1 hour	2 hour	1 hour	2 hour	SEM	P-value
Color		2.7^d	3.3^d	4.3^c	6.0^a	5.1^b	5.7^ab	0.19	<0.001
Taste	Umami	3.6	4.3	4.1	4.3	4.9	5.1	0.17	0.112
	Bitterness	2.1	1.8	2.4	2.5	2.7	2.3	0.12	0.377
	Saltiness	3.9	4.2	4.5	4.0	4.9	4.2	0.20	0.745
Flavor	Nutty	2.5^c	2.7^bc	3.7^abc	3.6^abc	4.2^a	4.0^ab	0.19	0.049
	Roasted	2.4^b	2.3^b	3.3^ab	3.3^ab	4.2^a	4.2^a	0.18	0.001
	Chicken	3.6^c	3.5^c	3.9^bc	4.1^abc	5.2^a	4.9^ab	0.17	0.007
	Rancid	2.0^c	2.3^bc	3.1^abc	3.4^ab	3.6^ab	3.8^a	0.20	0.043

Descriptive scale: Color, 1: dark soy sauce(1/100 v/v) in water, 7: dark soy sauce(1/10 v/v) in water; Umami, 4: monosodium glutamate 0.2% (w/v) in water; Bitterness, 5: espresso in water (1/8 v/v); saltiness, 3: salt (0.5% w/v) in water; nutty, 4: ground roast almond (microwave for 30 s); roasted, 5: roasted chicken feet (oven for 1 h); chicken, 6: dried chicken thigh in air drier (70°C/12 h); rancid, 5: canola oil (microwave for 5 min).
Means within each row with different superscripts are significantly different (P<0.05).
SEM, standard error of the mean.