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 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.9 ±0.23 | 3.7 ±0.46 | 3.4 ±0.49 | 2.5 ±0.50 | 2.0 ±0.00 | 2.0 ±0.46 | 1.0 ±0.00 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.1 ±0.26 | 3.4 ±0.50 | 3.1 ±0.26 | 2.7 ±0.46 | 2.0 ±0.00 | 1.0 ±0.00 | 1.0 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.1 ±0.33 | 4 ±0.00 | 3.2 ±0.41 | 3.1 ±0.39 | 2.6 ±0.48 | 2.2 ±0.41 | 2.0 ±0.00 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.1 ±0.26 | 4 ±0.00 | 3.9 ±0.36 | 3.0 ±0.00 | 2.0 ±0.00 | 2.0 ±0.10 | 1.0 ±0.00 | |
| 380 | 0.5 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 3 ±0.00 | 3.1 ±0.26 | 2.8 ±0.35 | 2.0 ±0.00 | 1.0 ±0.00 | 1.0 ±0.00 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 3 ±0.00 | 3 ±0.00 | 2.0 ±0.00 | 2.0 ±0.00 | 1.0 ±0.00 | 1.0 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4.7 ±0.46 | 3.8 ±0.39 | 3.5 ±0.50 | 3.0 ±0.00 | 3.0 ±0.39 | 2.0 ±0.0.5 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4.2 ±0.42 | 3.6 ±0.48 | 3.2 ±0.39 | 3.0 ±0.00 | 2.0 ±0.00 | 1.0 ±0.00 | |