Table 7.
Sensory test of cooked noodle with different HAP contents

	Appearance	Color	Texture	Flavor	Saltiness	Preference of saltiness	Overall acceptance
0%1)	3.2b	3.2a	3.7a	3.5b	3.7ab	3.6b	3.8a
25%	3.4ab	3.8a	3.5a	2.8b	2.9b	3.0bc	3.2ab
50%	4.4a	4.2a	3.9a	4.7a	4.2a	3.7ab	3.8a
75%	4.0ab	3.3a	4.0a	3.6b	4.0a	4.7a	4.2a
100%	3.1b	3.6a	2.1b	3.3b	2.8b	2.3c	2.5b
125%	3.1b	3.1a	4.0a	3.3b	3.5ab	3.8ab	3.6a

The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a column are not significantly different at p<0.05 using Duncan’s multiple range test.