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Table 7 Sensory attributes of whey protein coated rohu fish fillets

From: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

 

Days

T0

T1

T2

T3

Color

0

8.70 ± 0.17a-c

8.72 ± 0.17ab

8.69 ± 0.17a-c

8.78 ± 0.18a

10

7.90 ± 0.16ij

8.47 ± .017b-e

8.46 ± 0.17c-e

8.58 ± 0.17a-d

20

7.05 ± 0.14no

8.17 ± 0.16f-h

8.20 ± 0.16fg

8.34 ± 0.17d-f

30

6.15 ± 0.12q

7.82 ± 0.16ij

7.90 ± 0.16ij

8.06 ± 0.16g-i

40

5.20 ± 0.10r

7.42 ± 0.15lm

7.56 ± 0.15kl

7.73 ± 0.15jk

Odor

0

8.80 ± 0.18a-c

8.83 ± 0.18a

8.79 ± 0.18a-c

8.88 ± 0.18a

10

8.00 ± 0.16gh

8.56 ± 0.17b-e

8.54 ± 0.17c-e

8.70 ± 0.17a-d

20

7.15 ± 0.14k

8.25 ± 0.16fg

8.27 ± 0.17f

8.50 ± 0.17d-f

30

6.25 ± 0.13m

7.90 ± 0.16hi

7.98 ± 0.16h

8.27 ± 0.17f

40

5.30 ± 0.11n

7.41 ± 0.15jk

7.66 ± 0.15ij

7.99 ± 0.16gh

Taste

0

8.65 ± 0.17a-c

8.69 ± 0.17ab

8.67 ± 0.17a-c

8.70 ± 0.17a

10

7.83 ± 0.16i

8.42 ± 0.17c-e

8.44 ± 0.17b-e

8.55 ± 0.17a-d

20

6.96 ± 0.14l

8.12 ± 0.16f-h

8.19 ± 0.16ef

8.37 ± 0.17d-f

30

6.03 ± 0.12m

7.79 ± 0.16ij

7.89 ± 0.16hi

8.16 ± 0.16fg

40

5.05 ± 0.10n

7.41 ± 0.15k

7.56 ± 0.15jk

7.91 ± 0.16g-i

Texture

0

8.75 ± 0.18ab

8.78 ± 0.18ab

8.76 ± 0.18ab

8.79 ± 0.18a

10

7.95 ± 0.16gh

8.55 ± 0.17abcd

8.52 ± 0.17bcde

8.60 ± 0.17abc

20

7.10 ± 0.14jk

8.28 ± 0.17ef

8.25 ± 0.16f

8.39 ± 0.17cdef

30

6.20 ± 0.12m

7.99 ± 0.16gh

7.96 ± 0.16gh

8.15 ± 0.16fg

40

5.25 ± 0.11n

7.66 ± 0.15i

7.63 ± 0.15i

7.89 ± 0.16ghi

Acceptability

0

8.70 ± 0.17ab

8.71 ± 0.17a

8.70 ± 0.17ab

8.75 ± 0.18a

10

7.92 ± 0.16gh

8.50 ± 0.17a-d

8.45 ± 0.17b-e

8.60 ± 0.17a-c

20

7.05 ± 0.14kl

8.20 ± 0.16ef

8.22 ± 0.16ef

8.40 ± 0.17c-f

30

6.05 ± 0.12n

7.85 ± 0.16h

7.90 ± 0.16gh

8.15 ± 0.16fg

40

5.20 ± 0.10°

7.45 ± 0.15j

7.55 ± 0.15ij

7.85 ± 0.16h

  1. The values are mean ± SD of three independent measurements, Means sharing similar letter in a column are statistically non-significant (P > 0.05)
  2. T0: Without coating T1: Whey: Glycerol (1:2) T2: Whey: Sorbitol (1:2) T3: Whey: Glycerol: Sorbitol (1:1:1)