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. 2017 Aug 2;54(10):3268–3277. doi: 10.1007/s13197-017-2773-7

Table 2.

Sensory characteristics during storage time of vacuum packaged rainbow trout fillets (n = 5) after treatment in control broth and nisin broth (CB and CB-N, respectively)

Time (days) Sensory descriptors
Stiffness Odour
CB CB-N CB CB-N
0 0 0 0 0
1 0 0 1 1
5 1 1 2 2
12 1 1 3 3
21 1 1 3 3

A score from 0 to 3 was used (0—excellent, no defects; 3—rejected)