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. 2019 Mar 1;8:240. [Version 1] doi: 10.12688/f1000research.18095.1

Table 3. The organoleptic test results for flavor of fish during storage.

Pyrolysis
temperature (°C)
Liquid smoke
conc. (%)
Preservation time (hours)
6 12 18 24 30 36 42 48 54 60
340 0.5 5 5 5 4.4 4.4 3 3 3.1 3 1
1 5 5 5 4.7 4.5 4 3 3.1 3 1
2 5 5 5 4.8 4.7 4 4 3.1 3 2
3 5 5 5 5 4.9 4 3.7 3.1 3 2
380 0.5 5 5 5 4,1 4 3 3 2.4 1 1
1 5 5 5 4 3.8 3.4 3 3 2 1
2 5 5 5 4 4 3.9 3.9 3.2 3 2
3 5 5 5 4 4 4 3.6 3.5 3 2