Table 5. The organoleptic test results for texture 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 ±0.00 | 4 ±0.00 | 3.3 ±0.42 | 2.4 ±0.49 | 2 ±0.00 | 1 ±0.00 | 1 ±0.00 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.2 ±0.45 | 3.8 ±0.41 | 3.1 ±0.26 | 3 ±0.00 | 2 ±0.00 | 2 ±0.00 | 1 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 4 ±0.00 | 3 ±0.00 | 2 ±0.00 | 1 ±0.00 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.7 ±0.45 | 4.5 ±0.49 | 4.3 ±0.54 | 4 ±0.00 | 3 ±0.00 | 2 ±0.00 | 2 ±0.00 | |
| 380 | 0.5 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 3 ±0.11 | 3 ±0.00 | 3 ±0.00 | 2 ±0.00 | 1 ±0.00 |
| 1 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 4 ±0.12 | 3 ±0.00 | 2 ±0.00 | 2 ±0.00 | 1 ±0.00 | |
| 2 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4.9 ±0.26 | 4.4 ±0.49 | 4.2 ±0.42 | 4 ±0.00 | 3 ±0.00 | 2 ±0.00 | 1 ±0.00 | |
| 3 | 5 ±0.00 | 5 ±0.00 | 5 ±0.00 | 4 ±0.00 | 4 ±0.00 | 4 ±0.00 | 3.7 ±0.44 | 3.6 ±0.32 | 3 ±0.00 | 1 ±0.00 | |