*2.9. Sensory Evaluation*

The sensory evaluation of sausages was carried out according to the research reported by Hu et al. (2014) with modification [33]. The cooked sausages (20 min at 80 ◦C) were assessed by a panel of 30 members (15 males and 15 females). The team members were chosen from students and the faculties of Jilin Agricultural University (Changchun, China). The samples were cut into 5 mm thick slices at room temperature and identified with a three-digit random code. In addition, the sensory panel were provided with water and salt-free biscuits to clean their taste buds. The appearance, texture, flavor, aroma, and overall acceptability were evaluated using a 9-point Hedonic scale (1 = dislike very much, 9 = like very much).
