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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.