Table 7.
Effect of PLE on sensory attributes of surimi fish ball during cold storage
| Days | Control | 0.01% PLB | 0.03% PLB | |
|---|---|---|---|---|
| Appearance | 0 | 4.58 ± 0.15aA | 4.57 ± 0.14aA | 4.53 ± 0.15aA |
| 3 | 4.11 ± 0.12aB | 4.23 ± 0.15aB | 4.45 ± 0.12bA | |
| 6 | 3.89 ± 0.11aB | 4.11 ± 0.13aB | 4.28 ± 0.13bA | |
| 9 | 3.57 ± 0.14aC | 3.81 ± 0.14aC | 3.95 ± 0.17bB | |
| Flavor | 0 | 4.64 ± 0.10aA | 4.61 ± 0.16aA | 4.65 ± 0.12aA |
| 3 | 4.11 ± 0.14aB | 4.37 ± 0.13aA | 4.48 ± 0.16bA | |
| 6 | 3.81 ± 0.11aB | 3.92 ± 0.14aB | 4.17 ± 0.12bB | |
| 9 | 2.92 ± 0.15aC | 3.37 ± 0.13bC | 3.59 ± 0.18bC | |
| Texture | 0 | 4.58 ± 0.13aA | 4.59 ± 0.16aA | 4.58 ± 0.15aA |
| 3 | 4.14 ± 0.12aB | 4.26 ± 0.11aA | 4.27 ± 0.16aA | |
| 6 | 3.82 ± 0.17aB | 4.07 ± 0.15aB | 4.17 ± 0.14bB | |
| 9 | 3.56 ± 0.14aC | 3.87 ± 0.12bB | 3.92 ± 0.14bB | |
| Taste | 0 | 4.66 ± 0.12aA | 4.64 ± 0.14aA | 4.58 ± 0.12aA |
| 3 | 4.06 ± 0.15aB | 4.25 ± 0.13aB | 4.38 ± 0.14bA | |
| 6 | 3.69 ± 0.15aC | 3.89 ± 0.14aC | 4.05 ± 0.13bB | |
| 9 | 2.89 ± 0.13aD | 3.32 ± 0.17bD | 3.58 ± 0.16bC | |
| Overall acceptability | 0 | 4.64 ± 0.11aA | 4.61 ± 0.17aA | 4.65 ± 0.14aA |
| 3 | 4.05 ± 0.15aB | 4.16 ± 0.16aB | 4.31 ± 0.12bB | |
| 6 | 3.61 ± 0.17aC | 3.92 ± 0.16 aB | 4.06 ± 0.14bB | |
| 9 | 2.93 ± 0.14aD | 3.25 ± 0.15bC | 3.63 ± 0.13cC |
Values are mean ± SD (n = 3).
Values within treatments in a row with different superscript lowercase letters (a‐c) differ significantly (p < 0.05).
Values within storage periods with different superscript numerical (A‐D) in a column differ significantly (p < 0.05).