Table 2. The organoleptic test results for color 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	5 ±0.00	4.2 ±0.38	3.7 ±0.48	3 ±0.00	2 ±0.00	1.0 ±0.00	1.0 ±0.00
	1	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4.2 ±0.38	3.8 ±0.00	3.4 ±0.51	2.1 ±0.00	1.0 ±0.38	1.0 ±0.00
	2	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4 ±0.00	3.6 ±0.48	2.5 ±0.48	2.0 ±0.38	2.0 ±0.00
	3	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4.1 ±0.00	4 ±0.00	3.3 ±0.48	2.0 ±0.00	2.0 ±0.00
380	0.5	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4.5 ±0.48	4 ±0.38	3.8 ±0.48	2.4 ±0.38	2.0 ±0.00	1.0 ±0.00
	1	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4.2 ±0.38	4 ±0.00	3.8 ±0.38	2.9 ±0.38	2.0 ±0.00	1.0 ±0.48
	2	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4.3 ±0.48	3.6 ±0.51	3.2 ±0.38	3.0 ±0.51	2.0 ±0.38
	3	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	5 ±0.00	4 ±0.00	3.9 ±0.38	3.4 ±0.48	2.0 ±0.00	2.0 ±0.38