Table 5.

Sensory analysis results of marinated anchovy fillets.

Sensorial attributes	Batch A	Batch B
Appearance	2.80 ± 0.18	4.54 ± 0.21
Texture	2.45 ± 0.08	4.23 ± 0.21
Odour	2.38 ± 0.22	4.50 ± 0.28
Flavour	2.98 ± 0.05	3.50 ± 0.07
Total result	10.61 ± 0.25	16.77 ± 0.39

Batch A (control): anchovy fillets and marinade solution.

Batch B: anchovy fillets, marinade solution and with the addition of olive leaf extract (10 mg/mL). n = 3, mean ± SD (p < 0.05).