Table 2. Means acceptability scores for sensory evaluation of T1, T2, and control samples of smoked pangasius catfish on different days of storage at ambient temperature.
|
Storage period (days) |
Sensory parameters |
|||||||||||||||||
|
Color |
Flavor |
Texture |
Taste |
General appearance |
Mean of acceptability score |
|||||||||||||
|
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
|
|
01 |
8.60 |
8.84 |
8.27 |
8.69 |
8.90 |
8.20 |
8.50 |
8.80 |
8.20 |
8.50 |
8.90 |
8.40 |
8.40 |
8.70 |
8.30 |
8.57 |
8.84 |
8.29 |
|
03 |
7.20 |
7.69 |
6.72 |
7.26 |
7.72 |
6.50 |
7.10 |
7.60 |
6.30 |
7.00 |
7.80 |
6.20 |
7.20 |
7.50 |
6.30 |
7.17 |
7.69 |
6.44 |
|
05 |
5.58 |
6.37 |
3.07 |
4.86 |
6.47 |
2.58 |
4.71 |
6.40 |
2.57 |
4.16 |
6.50 |
2.23 |
4.22 |
6.43 |
2.57 |
4.71 |
6.43 |
2.61 |
|
07 |
3.10 |
4.32 |
ND |
2.80 |
4.40 |
ND |
2.90 |
4.30 |
ND |
2.60 |
4.20 |
ND |
2.40 |
4.10 |
ND |
2.70 |
4.28 |
ND |
|
09 |
ND |
2.87 |
ND |
ND |
2.60 |
ND |
ND |
2.50 |
ND |
ND |
2.20 |
ND |
ND |
2.20 |
ND |
ND |
2.50 |
ND |
C = control, ND = no data. The acceptability scores were measured using a 9-point hedonic scale (9 to 1), where 9 = Like extremely and 1 = Dislike extremely. For the assessed parameters score ≥ 7 = nice and attractive, <7 to ≥ 4 = acceptable, <4 to >3 = just satisfactory, and ≤3 = rejected; no significant differences (p<0.05) were obtained for mean acceptability scores between the control and treatments, and among the treatments.