## 3 Results and Discussion
### Sensory Evaluation of Low-Salt Chicken Patty with Saweed  
A 7-scale Hedonic test determined consumer acceptance of the sensory attributes of the _Kappaphycus alvarezii_ seaweed-mixed low-salt chicken patty. The sensory attributes tested consisted of colour, aroma, hardness, elasticity, juiciness, and overall acceptance, as shown in Table 8.  
\begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Formulation**} & \multicolumn{2}{c}{**Strain Oscillation Test**} \\ \cline{2-3}  & **G\({}^{\prime}\) (kPa)** & **G\({}^{\prime\prime}\) (kPa)** \\ \hline Control (C) & 4.76 \(\pm\) 0.40 \({}^{\text{a}}\) & 1.48 \(\pm\) 0.05 \({}^{\text{a}}\) \\ F1 (2 KA, 1.0S) & 7.23 \(\pm\) 0.98 \({}^{\text{a}}\) & 2.09 \(\pm\) 0.42 \({}^{\text{a}}\) \\ F2 (2 KA, 1.5S) & 7.27 \(\pm\) 1.51 \({}^{\text{a}}\) & 2.30 \(\pm\) 0.51 \({}^{\text{a}}\) \\ F3 (4 KA, 1.0S) & 12.87 \(\pm\) 1.21 \({}^{\text{b}}\) & 4.84 \(\pm\) 4.41 \({}^{\text{a}}\) \\ F4 (4 KA, 1.5S) & 17.24 \(\pm\) 0.49 \({}^{\text{c}}\) & 4.50 \(\pm\) 3.37 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation (SD) with different lowercase superscripts showed significant differences for different formulation of samples (\(p<\) 0.05). Control = 0% _Kapphycus alvarezii_, 1.5% salt; F1 = 2% _Kapphycus alvarezii_, 1.0% salt; F2 = 2% _Kapphycus alvarezii_, 1.5% salt; F3 = 4% _Kapphycus alvarezii_, 1.0% salt; F4 = 4% _Kapphycus alvarezii_, 1.5% salt.  
\end{table}
Table 7: Strain sweep analysis for different formulations of chicken patty samples.  
Figure 1: Strain sweep test for the effect of salt reduction and addition of seaweed (_K. alvarezii_) on the chicken patty.  
F4 received the highest score in colour likeness compared to other formulations (\(p<0.05\)). Although the seaweed-treated patty was darker than the control sample, the panellist favoured the seaweed-treated patty. The control sample received the lowest colour acceptance with a brownish-white colour. This finding is supported by the colour analysis of the redness value a*, as shown in Table 4. A high redness a* value of the patty was commonly perceived as positive and is observed in most commercial entities.  
There is no significant difference (\(p>0.05\)) in aroma attributes. F4 received the highest acceptance score for its hardness and elasticity attributes with values of 6.03, significantly higher than the control patty (\(p<0.05\)). The high hardness and elasticity acceptance score in the seaweed-treated patty agreed with the texture profile improvement described in Table 4.  
Juiciness, or the amount of water in meat products, is an important element for taste enhancement and meat tenderness, making it easy to chew. The decreased trend in juiciness with higher seaweed concentrations is shown in Table 8 F4 received the lowest score value among the five formulations (\(p<0.05\)). However, there was no significant difference in juiciness score (\(p>0.05\)) for the control sample, F1, and F2. Although the WHC improved as more seaweed was added to the patty, the seaweed patty perceived a drier mouth feel, reducing the juiciness acceptance in a patty with a high concentration of seaweed [46].  
F4 received the highest score for overall acceptance and was closely followed by F3. Despite a low score for juiciness, F4 received a high score for acceptance in most other sensory attributes such as colour, hardness, and elasticity. Furthermore, salt is commonly used to enhance the organoleptic properties of meat products. Therefore, reducing salt contents deteriorated sensorial properties, although the addition of seaweed did compensate for some attributes such as hardness and elasticity.