Table 4.
Means and standard deviations of sensory texture attributes
| Attribute | IQF | Fresh‐frozen | Pr > F | ||
|---|---|---|---|---|---|
| Mean | STD | Mean | STD | ||
| Cohesiveness of mass | 5.98 | 0.73 | 5.87 | 0.74 | 0.4781 |
| Fibrous | 5.33 | 0.77 | 5.03 | 0.75 | 0.0656 |
| Firmness | 4.05 | 0.92 | 4.39 | 0.96 | 0.0898 |
| Flaky | 4.82 | 0.92 | 4.79 | 0.80 | 0.8646 |
| Moisture release | 5.77 a | 1.13 | 4.99 b | 1.10 | 0.0016 |
| Moisture retention | 5.44 a | 0.81 | 4.88 b | 0.78 | 0.0016 |
| Springiness | 3.09 | 0.85 | 3.00 | 0.68 | 0.6078 |
| Residual cohesiveness of massc | 0.025 | 0.73 | −0.043 | 0.70 | 0.6616 |
| Residual firmnessc | −0.141 b | 0.91 | 0.248 a | 0.92 | 0.0497 |
| Residual flakyc | 0.030 | 0.91 | −0.052 | 0.78 | 0.6635 |
Notes. IQF, individually quick frozen.
a,bindicates that means, within a row, are significantly different (p < 0.05) and order of values.
c
Attributes corrected for contribution from fillet thickness.