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