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 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4.4 ±0.49 Bb | 4.4 ±0.49 Bb | 3 ±0.00 Cb | 3 ±0.00 Aa | 3.1 ±0.24 Aa | 3 ±0.25 Bb | 1 ±0.49 Aa |
| 1 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4.7 ±0.44 Ab | 4.5 ±0.49 Ab | 3 ±0.00 Ab | 3 ±0.00 Bb | 3.1 ±0.26 Aa | 3 ±0.49 Aa | 1 ±0.00 Aa | |
| 2 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4.8 ±0.41 Ab | 4.7 ±0.32 Ca | 3 ±0.00 Ba | 3 ±0.00 Da | 3.1 ±0.25 Ba | 3 ±0.50 Ca | 2 ±0.49 Ba | |
| 3 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Ab | 4.9 ±0.26 Ca | 4 ±0.00 Db | 3.7 ±0.45 Ca | 3.1 ±0.26 Aa | 3 ±0.44 Ba | 2 ±0.00 Aa | |
| 380 | 0.5 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4.1 ±0.25 Aa | 4 ±0.00 Aa | 3 ±0.00 Ba | 3 ±0.00 Bb | 2.4 ±0.49 Aa | 1 ±0.00 Aa | 1 ±0.00 Aa |
| 1 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4 ±0.00 Aa | 3.8 ±0.42 Aa | 3.4 ±0.49 Aa | 3 ±0.00 Aa | 3 ±0.00 Aa | 2 ±0.00 Aa | 1 ±0.00 Aa | |
| 2 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4 ±0.00 Aa | 4 ±0.00 Cb | 3.9 ±0.26 Db | 3.9 ±0.24 Db | 3.2 ±0.45 Ba | 3 ±0.42 Cb | 2 ±0.44 Ba | |
| 3 | 5 ±0.00 Aa | 5 ±0.00 Aa | 5 ±0.00 Aa | 4 ±0.00 Aa | 4 ±0.00 Ba | 4 ±0.00 Ca | 3.6 ±0.49 Cb | 3.5 ±0.49 Bb | 3 ±0.00 Ba | 2 ±0.00 Aa | |
Note: Numbers followed by lowercase letters (vertical) with uppercase letters (horizontal) show no significant difference ( α <0.05).
Uppercase letters: Concentration. Lowercase letters: temperature.