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Authors
Das, Annada https://orcid.org/0000-0002-4910-8325
Biswas, Subhasish
Satyaprakash, Kaushik https://orcid.org/0000-0002-9355-1885
Teja, E. Raja Ravi
Bhattacharya, Dipanwita https://orcid.org/0000-0002-0307-2734
Sarkhel, Souti Prasad https://orcid.org/0000-0002-9664-8463
Patra, Gopal
Nanda, Pramod K.
Bagh, Jessy
Das, Arun K. https://orcid.org/0000-0003-4215-6436
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Article History
Received: 23 May 2025
Accepted: 26 August 2025
First Online: 10 October 2025
Declarations
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: The institutional approval for taste panel was obtained vide reference number LPT/Bel/2566, dated 12.11.2024 by the Institutional Review Board (IRB) in accordance with the guidelines and regulations approved by the West Bengal University of Animal and Fishery Sciences, Kolkata, India. Formal prior approval was obtained in accordance with the Ethical Approval Research Involving Human Subjects guidelines. Before starting the study, all ten participants were informed about their rights and responsibilities and were asked for written consent to participate in sensory evaluation of chicken sausages. They were assured that their participation is voluntary, and they could withdraw from the study anytime without facing any consequence.
: Not applicable.
: The authors declare no competing interests.
