Table 3.
Changes in the sensory attributes of coated fillets during the storage
| Sensory attributes | Treatment | Storage period (days) | ||||
|---|---|---|---|---|---|---|
| 0 | 4 | 8 | 12 | 16 | ||
| Texture | C | 5.00 ± 0.00 a | 4.23 ± 0.21 b | 3.14 ± 0.00 c | 2.50 ± 0.00 d | 1.95 ± 0.34 d |
| C-A | 5.00 ± 0.00 a | 4.56 ± 0.20 ab | 4.01 ± 0.15 b | 3.78 ± 0.17 c | 2.98 ± 0.27 c | |
| C-A-CEO 1 % | 5.00 ± 0.00 a | 4.75 ± 0.35 a | 4.23 ± 0.17 b | 4.02 ± 0.13 b | 3.52 ± 0.38 b | |
| C-A-CEO 1.5 % | 5.00 ± 0.00 a | 4.85 ± 0.25 a | 4.63 ± 0.15 c | 4.39 ± 0.10 a | 4.21 ± 0.28a | |
| Odor | C | 5.00 ± 0.00 a | 4.22 ± 0.15 a | 3.35 ± 0.25b | 2.25 ± 0.23 d | 1.85 ± 0.00 d |
| C-A | 4.85 ± 0.15b | 4.35 ± 0.20 a | 4.16 ± 0.28 a | 3.65 ± 0.27 c | 3.23 ± 0.07 c | |
| C-A-CEO 1 % | 4.75 ± 0.3 b | 4.48 ± 0.15 a | 4.33 ± 0.27 a | 4.06 ± 0.03 b | 3.82 ± 0.12 b | |
| C-A-CEO 1.5 % | 4.7 ± 0.19 b | 4.58 ± 0.23 a | 4.43 ± 0.28 a | 4.29 ± 0.10 a | 4.11 ± 0.22a | |
| Color | C | 5.00 ± 0.00 a | 4.1 ± 0.21 b | 3.14 ± 0.10 c | 2.00 ± 0.27 d | 1.75 ± 0.00 c |
| C-A | 5.00 ± 0.00 a | 4.38 ± 0.20 b | 4.11 ± 0.12 b | 3.33 ± 0.25 c | 3.35 ± 0.11 b | |
| C-A-CEO 1 % | 5.00 ± 0.00 a | 4.75 ± 0.25 a | 4.53 ± 0.27 a | 4.0 ± 0.15 b | 3.49 ± 0.23 b | |
| C-A-CEO 1.5 % | 5.00 ± 0.00 a | 4.89 ± 0.15 a | 4.63 ± 0.25 a | 4.35 ± 0.08 b | 4.0 ± 0.12 a | |
| Overall | C | 5.00 ± 0.00 a | 4.25 ± 0.12 b | 3.23 ± 0.21 d | 2.35 ± 0.23 d | 1.88 ± 0.35 d |
| C-A | 4.85 ± 0.05 b | 4.55 ± 0.2 a | 4.00 ± 0.11c | 3.46 ± 0.13 c | 3.02 ± 0.28 c | |
| C-A-CEO 1 % | 4.75 ± 0.10 b | 4.68 ± 0.09 a | 4.25 ± 0.07 b | 4.06 ± 0.03 b | 3.57 ± 0.32 b | |
| C-A-CEO 1.5 % | 4.75 ± 0.12 b | 4.65 ± 0.15 a | 4.43 ± 0.15 a | 4.25 ± 0.07 b | 4.1 ± 0.13 a | |
a, b, c With different small letters in the same row, represents significant difference (p < 0.05). (C: control, C-A: coated with CMC and sodium alginate, C-A-CEO 1 %: coated with CMC and sodium alginate containing 1 % CEO, C-A-CEO 1.5 %: coated with CMC and sodium alginate containing 1.5 % CEO)