Table 1.
Sensory parameters assessed in triggerfish fillets packed in air (AIR), vacuum (VP), and modified atmosphere (MAP).
| Parameter | Description per Score | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| Appearance/Color | Translucent, shiny, sui generis, pink | Slightly translucent and shiny, slightly pink | No color | Dull, dimmed | Very dull, matte, yellowish, without shine |
| Odor | Fresh seaweed | Slightly fresh odor | Neutral, little odor | Spoiled fish | Putrid, ammoniacal |
| Elasticity 1 | Not elastic | Very elastic | |||
| Firmness 2 | Not firm, soft | Very firm, hard | |||
| Overall assessment | Very bad | Bad | Reasonable | Good | Very good |
1 Rate of recovery after stopping the application of a force. 2 Force necessary to obtain a given deformation.