Table 3. Means acceptability scores for sensory evaluation of T1, T2, and control samples of smoked pangasius catfish on different days of storage at refrigerated temperature.
|
Storage period (days) |
Sensory parameters |
|||||||||||||||||
|
Color |
Flavor |
Texture |
Taste |
General appearance |
Mean of acceptability |
|||||||||||||
|
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
T1 |
T2 |
C |
|
|
01 |
8.63 |
8.84 |
8.27 |
8.69 |
8.90 |
8.22 |
8.52 |
8.83 |
8.22 |
8.53 |
8.92 |
8.43 |
8.48 |
8.72 |
8.33 |
8.57 |
8.84 |
8.29 |
|
07 |
7.52 |
7.72 |
6.87 |
7.62 |
7.91 |
6.72 |
7.35 |
7.62 |
6.42 |
7.52 |
7.82 |
6.28 |
7.57 |
7.63 |
6.52 |
7.51 |
7.74 |
6.56 |
|
14 |
6.82 |
6.92 |
4.82 |
6.55 |
6.72 |
4.27 |
6.42 |
6.52 |
4.45 |
6.37 |
6.72 |
4.09 |
6.41 |
6.62 |
4.67 |
6.52 |
6.74 |
4.46 |
|
21 |
4.57 |
5.77 |
3.93 |
4.86 |
5.47 |
3.62 |
4.71 |
5.40 |
3.41 |
4.16 |
5.55 |
3.55 |
4.23 |
5.43 |
3.92 |
4.49 |
5.52 |
3.69 |
|
28 |
3.32 |
4.32 |
2.91 |
3.27 |
4.45 |
2.52 |
3.25 |
4.33 |
2.55 |
3.32 |
4.27 |
2.37 |
3.45 |
4.25 |
2.52 |
3.32 |
4.33 |
2.77 |
|
35 |
2.96 |
3.55 |
ND |
2.92 |
3.92 |
ND |
2.91 |
3.91 |
ND |
2.61 |
3.62 |
ND |
2.41 |
3.41 |
ND |
2.76 |
3.68 |
ND |
|
42 |
ND |
2.92 |
ND |
ND |
2.77 |
ND |
ND |
2.62 |
ND |
ND |
2.8 |
ND |
ND |
2.72 |
ND |
ND |
2.79 |
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; significant differences (p<0.05) were obtained for mean acceptability scores between the control and treatments, and among the treatments.