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 |