Table 4. The organoleptic test results for aroma 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 | 4.9 | 3.7 | 3.4 | 2.5 | 2 | 2 | 1 |
1 | 5 | 5 | 5 | 4.1 | 3.4 | 3.1 | 2.7 | 2 | 1 | 1 | |
2 | 5 | 5 | 5 | 4.1 | 4 | 3.2 | 3.1 | 2.6 | 2 | 2 | |
3 | 5 | 5 | 5 | 4.1 | 4 | 3.9 | 3 | 2 | 2 | 1 | |
380 | 0.5 | 5 | 5 | 5 | 4 | 3 | 3.1 | 2.8 | 2 | 1 | 1 |
1 | 5 | 5 | 5 | 4 | 3 | 3 | 2 | 2 | 1 | 1 | |
2 | 5 | 5 | 5 | 4 | 4.7 | 3.8 | 3.5 | 3 | 3 | 2 | |
3 | 5 | 5 | 5 | 4 | 4.2 | 3.6 | 3.2 | 3 | 2 | 1 |