Table 2.

Sensory attribute scores of cooked refrigerated trout fillets

Sensory attributes	Treatment1	Storage period (days)
		0	3	6	9	12	15
Taste	C	4.90 ± 0.31Aa2	4.10 ± 0.31Bc	–	–	–	–
	SA	4.60 ± 0.51Aa	4.40 ± 0.51Abc	4.10 ± 0.31Ab	–	–	–
	SA-R 0.001%	4.80 ± 0.42Aa	4.80 ± 0.42Aab	4.60 ± 0.69ABab	4.10 ± 0.31BCb	4.00 ± 0.00Cb	–
	SA-R 0.003%	5.00 ± 0.00Aa	4.90 ± 0.31Aa	4.90 ± 0.31Aa	4.70 ± 0.48ABa	4.40 ± 0.51Ba	–
Color	C	4.70 ± 0.48Aa	4.00 ± 0.00Bc	3.50 ± 0.52Bc	2.60 ± 0.69Cc	1.40 ± 0.51Dc	1.10 ± 0.31Dd
	SA	4.90 ± 0.31Aa	4.30 ± 0.48ABbc	4.00 ± 0.47BCbc	3.50 ± 0.52Cb	2.40 ± 0.51Db	1.80 ± 0.42Dc
	SA-R 0.001%	4.90 ± 0.31Aa	4.70 ± 0.48Aab	4.50 ± 0.52ABab	4.30 ± 0.48ABa	4.00 ± 0.66BCa	3.40 ± 0.51Cb
	SA-R 0.003%	5.00 ± 0.00Aa	4.80 ± 0.42ABa	4.80 ± 0.42ABa	4.60 ± 0.51ABa	4.30 ± 0.48BCa	4.00 ± 0.47Ca
Odor	C	4.90 ± 0.31Aa	4.00 ± 0.47Bb	3.00 ± 0.66Cc	2.10 ± 0.73Dc	1.20 ± 0.42Ec	1.10 ± 0.31Ed
	SA	4.80 ± 0.42Aa	4.50 ± 0.52ABab	4.00 ± 0.66Bb	3.00 ± 0.66Cb	2.10 ± 0.56Db	1.70 ± 0.48Dc
	SA-R 0.001%	4.90 ± 0.31Aa	4.70 ± 0.48ABa	4.60 ± 0.51ABab	4.20 ± 0.78ABa	4.00 ± 0.47Ba	3.10 ± 0.56Cb
	SA-R 0.003%	4.90 ± 0.31Aa	4.80 ± 0.42Aa	4.80 ± 0.42Aa	4.60 ± 0.69ABa	4.40 ± 0.51ABa	4.00 ± 0.47Ba
Overall	C	4.70 ± 0.48Aa	4.00 ± 0.66Bb	3.20 ± 0.42Cc	2.40 ± 0.51Dc	1.40 ± 0.69Ec	1.00 ± 0.00Ed
	SA	4.90 ± 0.31Aa	4.30 ± 0.67ABab	4.00 ± 0.66BCb	3.30 ± 0.67Cb	2.20 ± 0.63Db	1.70 ± 0.67Dc
	SA-R 0.001%	4.80 ± 0.42Aa	4.70 ± 0.48Aa	4.50 ± 0.52Aab	4.30 ± 0.48Aa	4.10 ± 0.73Aa	3.10 ± 0.56Bb
	SA-R 0.003%	4.90 ± 0.31Aa	4.80 ± 0.42Aa	4.70 ± 0.48Aa	4.60 ± 0.51ABa	4.40 ± 0.51ABa	4.10 ± 0.31Ba

¹Treatments: control (C), sodium alginate (SA), sodium alginate containing resveratrol 0.001% (SA-R 0.001%), sodium alginate containing resveratrol 0.003% (SA-R 0.003%)

²Means within the same row (A, B, C, D, E) and the same column (a, b, c, d) with different letters are significantly different (p < 0.05)