. 2021 Nov 16;10(11):2825. doi: 10.3390/foods10112825

Table 5.

Sensory characteristics of the test seafood home meal replacement product before freezing, and after quick freezing and slow freezing.

Sensorial Characteristic	Fresh Product	Quick Freezing	Slow Freezing
Aroma	8.79 ± 0.05 ^a	8.76 ± 0.03 ^a	8.74 ± 0.02 ^a
Color	8.66 ± 0.10 ^a	8.64 ± 0.04 ^a	8.62 ± 0.09 ^a
Flavor	8.74 ± 0.05 ^a	8.71 ± 0.03 ^a	8.69 ± 0.05 ^a
Texture	8.72 ± 0.04 ^a	8.70 ± 0.06 ^a	8.31 ± 0.10 ^b
Overall acceptance	8.63 ± 0.25 ^a	8.62 ± 0.06 ^a	8.61 ± 0.07 ^a

Data are presented as mean ± standard deviation. The means of each sensory property denoted with different letters are significantly different according to Duncan’s test (p < 0.05).