Table 4.
Sensory analysis of salmon fillets covered by films.
| Smell | Meat Color | Texture | Overall Score | ||
|---|---|---|---|---|---|
| C | Day 0 | 5.00 f ± 0.00 | 5.00 e ± 0.00 | 5.00 f ± 0.00 | 9.00 f ± 0.00 |
| C | Day 4 | 2.42 de ± 0.77 | 4.41 e ± 0.93 | 3.70 ef ± 0.65 | 3.06 e ± 1.80 |
| LDPE | 2.39 de ± 0.92 | 4.22 e ± 0.62 | 4.22 f ± 0.46 | 5.17 e ± 1.64 | |
| A | 2.81 e ± 0.94 | 2.03 abcd ± 1.09 | 2.69 cd ± 1.14 | 3.19 cd ± 1.60 | |
| B | 2.06 cd ± 0.86 | 1.89 abcd ± 0.76 | 2.44 cd ± 1.00 | 2.67 bc ± 1.37 | |
| C | Day 8 | 1.77 ab ± 1.19 | 3.30 d ± 1.01 | 3.27 d ± 0.86 | 2.79 bc ± 1.01 |
| LDPE | 2.50 cde ± 0.87 | 3.33 d ± 0.90 | 3.53 de ± 1.14 | 4.13 de ± 1.68 | |
| A | 2.87 de ± 0.90 | 1.70 ab ± 0.77 | 2.27 abc ± 1.21 | 2.00 cabc ± 0.43 | |
| B | 2.37 cde ± 0.48 | 2.57 bcd ± 0.94 | 3.03 cd ± 1.16 | 3.04 bc ± 0.78 | |
| C | Day 11 | 1.30 ab ± 0.59 | 2.50 cd ± 1.49 | 1.97 bc ± 0.85 | 2.23 abc ± 1.79 |
| LDPE | 1.07 a ± 0.26 | 2.27 bcd ± 1.43 | 1.57 ab ± 0.73 | 1.90 abc ± 1.28 | |
| A | 1.60 abc ± 0.47 | 1.37 ab ± 0.55 | 1.33 ab ± 0.36 | 1.63 abc ± 0.58 | |
| B | 1.90 bcd ± 0.71 | 1.40 ab ± 0.34 | 1.90 abc ± 0.57 | 2.20 abc ± 0.82 | |
| C | Day 14 | 1.00 a ± 0.00 | 1.80 abc ± 0.68 | 1.40 ab ± 0.51 | 1.00 a ± 0.00 |
| LDPE | 1.00 a ± 0.00 | 1.47 ab ± 0.64 | 1.33 ab ± 0.49 | 1.10 a ± 0.28 | |
| A | 1.07 a ± 0.26 | 1.33 ab ± 0.41 | 1.13 ab ± 0.30 | 1.17 ab ± 0.31 | |
| B | 1.03 a ± 0.13 | 1.13 a ± 0.23 | 1.10 a ± 0.21 | 1.00 a ± 0.00 |
Values are expressed as mean ± SD. Letters indicate significant differences (p < 0.05), C—sample without film; LDPE—sample cover with LDPE foil; A—sample cover with film A; B—sample cover with film B.