Table 4 Sensory evaluation of pork skin snack with various salt concentrations of the dry- and wet-salting

Traits	Con	Wet-salting		Dry-salting		SEM
		3W	6W	0.3D	0.6D
		Appearance	9.25±0.25^a	8.42±0.20^b	9.33±0.21^a		9.33±0.33^a	8.25±0.25^b	0.14
Flavor	8.33±0.33	8.31±0.34	8.38±0.28	8.80±0.12	8.75±0.31	0.14
Sensory crispiness	9.17±0.17^a	8.33±0.21^b	9.14±0.17^a	9.17±0.31^a	8.17±0.31^b	0.13
Off-flavor	8.50±0.32	8.40±0.24	8.40±0.40	8.56±0.18	8.63±0.18	0.10
Taste	9.00±0.41^ab	8.67±0.33^ab	9.33±0.33^a	9.40±0.24^a	8.30±0.20^b	0.16
Overall acceptability	9.25±0.25^a	8.80±0.20^ab	9.38±0.24^a	9.30±0.30^a	8.17±0.29^b	0.14

Data are shown as means±SE.
^{a, b} Means in the same row with different letters are significantly different (p<0.05).
3W and 6W means the wet-salting with 3% and 6% saline solution.
0.3D and 0.6D means the dry-salting with 0.3% and 0.6% salt.