. 2019 Jun 15;10(2):109–117. doi: 10.30466/vrf.2019.75360.2008

Table 3.

Changes in sensory attributes (average of texture, color and odor) of fish fillet during refrigerated storage

Treatments	Storage time (days)
Treatments	0	3	6	9	12
C	9.14 ± 0.32^a	8.21 ± 0.45^a	4.32 ± 0.40^a	2.78 ± 0.62^a	1.60 ± 0.86^a
CV	9.17 ± 0.24^a	8.53 ± 0.32^a	6.14 ± 0.20^b	3.67 ± 0.93^a	2.17 ± 0.88^a
ZV	9.42 ± 0.32^a	8.57 ± 0.37^a	7.10 ± 0.65^c	4.56 ± 0.51^a	3.12 ± 0.50^a
ZEX	8.78 ± 0.87^a	8.67 ± 0.90^a	7.71 ± 0.80^c	7.03 ± 0.83^b	5.25 ± 0.84^b
ZEO	9.46 ± 0.63^a	9.10 ± 0.83^a	7.92 ± 0.89^c	6.75 ± 0.87^b	5.78 ± 0.91^b
ZEXO	9.28 ± 0.65^a	8.85 ± 0.89^a	8.10 ± 0.78^c	7.57 ± 0.92^b	5.60 ± 0.95^b

C: Without coating and vacuum control; CV: Without coating and vacuumed control; ZV: Zein coating with vacuum; ZEX: Zein coating with 2.00% extract and vacuumed; ZEO: Zein coating with 1.00% essential oil (EO) and vacuumed; ZEXO: Zein coating with 1.00% EO and 1.00% extract and vacuumed.

Different lower case letters in a column indicate significant differences among treatments (p ≤ 0.05).