## 3 Results and Discussion
### Physicochemical Properties of Sausages
#### 3.1.5 Sensory Analysis (Sensory Acceptance Testing (SAT)) on Cooked Pork Sausages  
The effects of the fat, salt, fat \(\times\) salt, treatment, batch, panellist, and session on SAT results are shown in Table 6. The overall SAT results of SS sausages were not influenced by the fat and salt levels and no fat \(\times\) salt interaction was observed. The treatment, batch, and session had no effects on the SS sausages' overall SAT results. However, the panellists affected SS sausages' SAT descriptors, except aroma. \begin{table}
\begin{tabular}{l l l l l l l l l l} \hline \hline \multirow{2}{*}{**Treatment**} & \multicolumn{2}{c|}{**Sea Spaghetti (SS)**} & \multicolumn{2}{c|}{**Irish Wakame (IW)**} & \multicolumn{2}{c}{**Chewiness**} \\ \cline{2-10}  & **Hardness (N)** & **Springiness** & **Cohesiveness** & **(N*mm)** & **Hardness (N)** & **Springiness** & **Cohesiveness** & **Chewiness** (N*mm)** \\ \hline C25f/2s & 43.07 \(\pm\) 2.48 & 0.881 \(\pm\) 0.01 \({}^{\ast}\) & 0.707 \(\pm\) 0.01 \({}^{\text{a}}\) & 26.62 \(\pm\) 1.87 \({}^{\ast}\) & 45.50 \(\pm\) 1.30 \({}^{\ast}\) & 0.921 \(  
TPA results (Section 3.1.4) reveals that hardness and chewiness of sausages containing SS and IW were higher compared to the control sausages. However, when considering sensory texture evaluations, the seaweed-incorporated sausages scored lower than the control sausages. This discrepancy suggests that while the addition of seaweeds may enhance certain textural properties of sausages, it could negatively impact overall consumer sensory acceptance due to the perceived increase in hardness and chewiness. As stated above, the control sausages scored higher for texture and overall acceptability than reduced-fat and -salt SS sausages, SAT results were not significantly different (Table 6). Therefore, all SS treatments were deemed acceptable by panellists. This result may be attributed to the concentration of sea spaghetti (2.5%) in the reformulated sausages, masking the variation in fat and salt levels amongst treatments without overwhelming the flavour of the sausages. [PERSON] et al. [47] noted that SS concentrations above 15% usually express the dominant fishy flavours and concluded that the use of SS at lower concentrations would result to less overpowering in the product, hence leading to more desirable products. Therefore, without negatively influencing the sensory acceptance by panellists, the SS treatment with the lowest fat and salt levels (10f/0.5s), which provides 60% less fat and 75% less salt than the control, was selected for packaging and shelf-life analysis trials (lipid oxidation and microbiological analysis). This fat and salt reduction surpasses the target of reducing fat and salt by 10% by 2025, as set by FSAI [3]. The overall SAT results, except aroma, of IW sausages were not influenced by the fat and salt levels and no fat \(\times\) salt interaction was observed. The aroma was influenced by the fat level. The treatment affected IW sausage's overall texture, flavour, and overall acceptability. The batch and session did not affect SAT descriptors, while the panellists influenced the SAT results (Table 6). The addition of IW to sausages did not significantly affect the liking of appearance and aroma of reduced-fat and -salt sausages compared to the control. The texture and flavour sensory descriptors scores for 20f/0.5s, 15f/0.5s, 10f/1.0s, and 10f/0.5s treatments were lower (\(p<0.05\)) than the control. Also, the texture descriptor score for treatment 10f/1.5s was lower (\(p<0.05\)) than that of the control. Treatment 10f/1.0s had the lowest liking (\(p<0.05\)) for flavour and overall acceptability (Table 6). The IW sausage treatment 15f/1.0s contained the lowest fat and salt levels, which were not significantly different from the control with respect to each sensory descriptor. [PERSON] et al. [48] reported a higher odour intensity for 1-Octen-3-ol in Irish wakame as 3.3 compared to sea spaghetti (2), following gas chromatography olfactometry (GC-O) analysis.