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 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.4 ±0.49 | 4.4 ±0.49 | 3 ±0.00 | 3 ±0.00 | 3.1 ±0.24 | 3 ±0.25 | 1 ±0.49 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.7 ±0.44 | 4.5 ±0.49 | 3 ±0.00 | 3 ±0.00 | 3.1 ±0.26 | 3 ±0.49 | 1 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.8 ±0.41 | 4.7 ±0.32 | 3 ±0.00 | 3 ±0.00 | 3.1 ±0.25 | 3 ±0.50 | 2 ±0.49 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.9 ±0.26 | 4 ±0.00 | 3.7 ±0.45 | 3.1 ±0.26 | 3 ±0.44 | 2 ±0.00 | |
| 380 | 0.5 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.1 ±0.25 | 4 ±0.00 | 3 ±0.00 | 3 ±0.00 | 2.4 ±0.49 | 1 ±0.00 | 1 ±0.00 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 3.8 ±0.42 | 3.4 ±0.49 | 3 ±0.00 | 3 ±0.00 | 2 ±0.00 | 1 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 3.9 ±0.26 | 3.9 ±0.24 | 3.2 ±0.45 | 3 ±0.42 | 2 ±0.44 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 4 ±0.00 | 3.6 ±0.49 | 3.5 ±0.49 | 3 ±0.00 | 2 ±0.00 | |