. 2019 Aug 7;8(8):323. doi: 10.3390/foods8080323

Table 4.

Hedonic scores of salmon fillet processed with various heat treatment methods in the opinion of consumers.

Heat Treatment Method		Odor	Appearance	Texture	Flavor	Overall Liking	Sum of Rank *
Heat Treatment Method		Hedonic Scores (1–9 c.u.) $\bar{x}$ ± SE; n = 120
Sous-vide method	57 °C, 20 min (SV₅₇)	5.6 ^a ± 0.2	6.4 ^a ± 0.2	6.2 ^a ± 0.2	6.2 ^a ± 0.2	6.1 ^a ± 0.2	357 **
Sous-vide method	63 °C, 80 min (SV₆₃)	6.6 ^b ± 0.2	7.2 ^b ± 0.1	7.2 ^b ± 0.1	7.3 ^c ± 0.1	7. 3^b ± 0.1	270
Roasting en papillote (RP₁₈₀, 23 min)		6.7 ^b ± 0.2	6.9 ^a,b ± 0.1	7.1 ^b ± 0.1	7.1 ^b,c ± 0.2	7.1 ^b ± 0.1	258
Steaming (SP₁₀₀, 16 min)		6.7 ^b ± 0.1	6.7 ^a ± 0.1	6.9 ^b ± 0.1	6.8 ^b ± 0.1	6.8 ^b ± 0.1	315

c.u.—conventional units; SE—standard error; a, b, c—mean values marked by different letters in verses, differ significantly at p ≤ 0.05; *—sum of sensory ranks obtained by ranking method, ** p = 0.001.