*3.2. Semi-Trained Panel Evaluation*

The other evaluation was done by a semi-trained panel. This panel used RATA questions as the sensory evaluation technique. This component of the study also supported Hypothesis 1 of the study.

For the analysis, the effect of the treatment (MAPS-processed vs. control), the effect of the storage time, and their respective interaction on the intensity of different sensory attributes were evaluated. The interaction was not significant for any the sensory modalities; thus, the simple effects were analyzed.

As shown in Table 8, only the storage significantly impacted the intensity of different sensory attribute scores as evaluated by the panelists.

**Table 8.** Mean intensity values of multiple sensory attributes of jambalaya meals as evaluated by a semi-trained panel (*n* = 10) over a 12-week storage period with RATA.


Different letters within a column (a,b) indicate that attribute intensities were different among storage times at *p* < 0.05 as determined using Tukey's HSD. These results range between 0 and 3 due to the use of a four-point scale of 0, 1, 2, 3 (absent, low, medium, high). Mean values are collapsed over processing method, replicate and panelists.

> The aroma related attributes, for example oxidized and brothy-chicken significantly increased as storage time increased. In the case of oxidized aroma, the values ranges were less than 1; therefore, they are considered to be more in the low range. The brothychicken aroma increased mainly after 8 weeks of storage. Barnett et al. (2019) [23] reported increases in the intensities of some aroma and flavor attributes of microwave-processed Cajun chicken pasta meals as the storage time increased. The concentration of aroma and flavor may have resulted from potential water migration from the package [23,37].

> For the appearance related attributes, oily appearance intensity significantly increased due to the effect of the storage time, meanwhile the shriveled/overcooked appearance in chicken decreased. This result could be explained by the fact that this specific attribute could be a difficult one to evaluate, therefore the panelists gave initially medium to high score and then after 8 weeks of storage a score between low and medium. The opposite trend could have been expected, that as an effect of the potential water migration in the tray [23,37] the chicken experienced some level of dehydration and therefore was perceived by the panelists as more shriveled-overcooked.

> Another appearance attribute that was significantly different was the shriveledovercooked appearance of the shrimp. In this case the interaction processing method × stor

age time was significant. At 2 weeks of storage the MAPS-processed jambalaya (2.20) was rated significantly higher (*p* = 0001) as the control (0.80). This result could be explained by the fact that the MAPS-processed meal goes through an extra thermal processing step. However, at 8 and 12 weeks of storage there were not significant differences when comparing the MAPS-processed jambalaya to the control. The intensities of shriveled-overcooked appearance of the shrimp at 8 and 12 weeks of storage ranged between 2.00 and 1.50.

It is also important to consider that these two texture-related appearance attributes, shriveled/overcooked appearance in chicken and shriveled-overcooked appearance of the shrimp could have more impact if they significant difference in the texture sensory modality and that was not the case.

The final type of sensory attribute that was impacted by storage time was the texture of the sausage, specifically its chewiness. This attribute significantly increased as storage time increased primarily when Week 2 and Week 8 of storage were compared.

Overall, based on the RATA results few sensory attributes were affected by the main factors evaluated in the study.
