. 2018 Jun 4;6(6):1378–1386. doi: 10.1002/fsn3.669

Table 1.

Sensory score changes of shrimp fillets as affected by LPOS‐WPS during refrigerated storage (4 ± 1°C)

Sensory parameter	Treatment	Storage time (days)
Sensory parameter	Treatment	0	4	8	12	16
Odor	Control	8.70 ± 0.27^aD	7.41 ± 26^aC	5.47 ± 0.32^aB	3.43 ± 0.29^aA	NE
	1.25%LPOS	8.73 ± 0.25^aE	7.62 ± 0.32^aD	6.59 ± 0.27^bC	5.19 ± 0.27^bB	3.24 ± 0.25^aA
	2.5%LPOS	8.71 ± 0.32^Ad	8.44 ± .019^bD	7.17 ± 0.35^cC	5.95 ± 0.21^cB	4.74 ± 0.31^bA
	5%LPOS	8.75 ± 0.21^aD	8.42 ± 0.29^bD	7.40 ± 0.23^cB	6.51 ± 0.33 ^dB	5.63 ± 0.22^cA
	7.5%LPOS	8.73 ± .026^aC	8.68 ± 0.14^bC	8.27 ± 0.26 ^dB	7.41 ± 0.0.24^eA	6.97 ± 0.29^dA
Color	Control	8.90 ± 0.19^aD	8.39 ± 0.18^aC	6.28 ± 0.14^aB	4.91 ± 0.33^aA	NE
	1.25%LPOS	8.83 ± 0.26^aD	8.64 ± 0.17^aD	7.32 ± 0.27^bC	5.40 ± 0.23^aB	3.92 ± 0.22^aA
	2.5%LPOS	8.76 ± 0.13^aC	8.38 ± 0.22^aC	7.36 ± 0.39^bB	6.03 ± .024^bA	5.61 ± 0.19^bA
	5%LPOS	8.80 ± 0.27^aE	8.30 ± 0.39^aD	7.52 ± 0.28^bC	6.90 ± 0.33^cB	6.10 ± 0.27^cA
	7.5%LPOS	8.77 ± 0.20^aD	8.29 ± 0.34^aC	7.63 ± 0.32^bB	7.29 ± 0.26^cAB	6.91 ± 0.23^dA
Texture	Control	8.94 ± 0.13^aD	8.55 ± 0.14^aC	4.63 ± 0.35^aB	3.34 ± 0.22^aA	NE
	1.25%LPOS	8.94 ± 0.14^aC	8.61 ± 0.21^aC	6.42 ± 0.21^aB	5.49 ± 0.21^aA	5.14 ± 0.27^aA
	2.5%LPOS	8.90 ± 0.16^aD	8.71 ± 0.18^aD	7.84 ± 0.29^aC	6.80 ± 0.28^aB	5.63 ± 0.23^bA
	5%LPOS	8.89 ± 0.21^aC	8.76 ± 0.25^aC	8.48 ± 0.26^bC	7.66 ± 0.33^bB	7.07 ± 0.16^cA
	7.5%LPOS	8.93 ± 0.25^aC	8.83 ± 0.24^aC	8.36 ± 0.29^bBC	7.91 ± 0.29^bB	7.28 ± 0.29^cA
Overall acceptability	Control	8.93 ± 0.21^aD	7.61 ± 0.28^aC	5.35 ± 0.33^aB	3.62 ± 0.23^aA	NE
	1.25%LPOS	8.86 ± 0.33^aE	8.13 ± 0.27^bD	6.58 ± 0.32^bC	5.28 ± 0.32^bB	3.75 ± 0.17^aA
	2.5%LPOS	8.83 ± 0.17^aD	8.43 ± 0.34^bD	7.34 ± 0.26^cC	6.07 ± 0.27^cB	5.40 ± 0.21^bA
	5%LPOS	8.85 ± 0.21^aD	8.55 ± 0.17^bCD	8.10 ± 0.17^dC	6.94 ± 0.21 ^dB	6.25 ± 0.26^cA
	7.5%LPOS	8.83 ± 0.26^aD	8.63 ± 0.31^bCD	8.31 ± 0.13^dBC	7.89 ± 0.36^eAB	7.49 ± 0.27^dA

Different lower case superindex letters within a column are significantly different (p < .05). Scores are given as mean ± SD.

Scale from 9 to 0 (limits of unacceptability, moderate acceptability, and high acceptability indicates the scores 1–3.9, 4–6.9, and 7–9, respectively.)

LPOS, lactoperoxidase system; NE, not evaluated; WPS, whey protein solution.