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. 2015 Sep 17;4(3):4512. doi: 10.4081/ijfs.2015.4512

Table 2.

Quality index method scheme for cooked fillets.

Odour
  Typical 0
  Neutral 1
  Acrid 2
Taste
  Typical 0
  Neutral 1
  Bitter 2
Isothiocyanate’s smell
  Absent 0
  Moderate garlicky 1
  Garlicky 2
Isothiocyanate’s taste
  Absent 0
  Moderate garlicky 1
  Garlicky 2