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. 2019 Jul 22;8:240. Originally published 2019 Mar 1. [Version 2] doi: 10.12688/f1000research.18095.2

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