DM |
Treatment |
Spp |
Color |
Odor |
Texture |
Overall acceptability |
SD |
C |
T |
4.26±0.78c |
4.50±0.65b |
4.32±0.74bc |
4.74±0.63b |
C |
Ct |
4.32±0.79c |
4.46±0.50b |
3.58± 0.54d |
4.70±0.46b |
|
C |
Cr |
4.30±0.79c |
4.42±0.57b |
4.22±0.58c |
4.62±0.49b |
|
SD |
Br |
T |
5.36±0.98a |
4.98±0.77a |
4.62±0.85ba |
5.14±0.70 a |
Ct |
5.54±0.84a |
5.04±0.78a |
4.48±0.76bac |
5.20± 0.64 a |
||
Cr |
5.42±0.84a |
5.00±0.73a |
4.62±0.92ba |
5.20±0.67 a |
||
Rp |
T |
5.52±0.89a |
5.04±1.11a |
4.52±0.84bac |
5.16±0.82 a |
|
Ct |
5.48±0.95a |
5.00±0.67a |
4.58±0.88bac |
5.26± 0.69a |
||
Cr |
5.54±0.84a |
5.04±0.83a |
4.58±0.78bac |
5.12± 0.77a |
||
SmD |
Control |
T |
4.94±0.74b |
3.04±1.11d |
3.56±0.54d |
4.72±0.61b |
Ct |
4.94±0.71b |
3.74±0.72c |
4.26±0.56bc |
4.72±0.61b |
||
Cr |
5.00±0.67b |
4.44±0.54b |
3.56±0.54d |
4.68± 0.47b |
||
Br |
T |
5.58±0.91a |
5.18±0.75a |
4.56±0.76bac |
5.12±0.80 a |
|
Ct |
5.12±0.69a |
4.90±0.79a |
4.70±0.84a |
5.20±0.70 a |
||
Cr |
5.54±0.89a |
5.12±0.72a |
4.62±0.81ba |
5.20±0.73 a |
||
Rp |
T |
5.46±0.99a |
5.04±0.70a |
4.56±0.97bac |
5.14±0.73 a |
|
Ct |
5.46±0.93a |
5.02±0.82a |
4.48±0.76bac |
5.18± 0.83 a |
||
Cr |
5.46±0.84a |
5.06±0.71a |
4.70±0.91a |
5.26±0.66 a |
||
OD |
Control |
T |
5.98±0.68b |
4.50±0.58b |
4.32±0.71bc |
4.68±0.47b |
Ct |
3.60±1.09d |
4.42±0.57b |
3.56±0.50d |
4.64±0.48b |
||
Cr |
4.30±0.79c |
4.40±0.61b |
4.26±0.56 bc |
4.70± 0.46b |
||
Br |
T |
5.52 ± 0.91a |
5.04±0.78a |
4.62±0.88ba |
5.24±0.66 a |
|
Ct |
5.48±0.95a |
5.00±0.83a |
4.52±0.71bac |
5.14±0.67 a |
||
Cr |
5.50±0.86a |
5.98±0.74a |
4.60±0.83ba |
5.28 ± 0.64a |
||
Rp |
T |
5.60±0.93a |
5.08±0.83a |
4.54±0.86bac |
5.16±0.82 a |
|
Ct |
5.40±0.95a |
4.98±0.77a |
4.70±1.01a |
5.24± 0.72a |
||
Cr |
5.52±0.93a |
5.02±0.80a |
4.54±0.81bac |
5.18±0.66 a |
||
CV |
16.83 |
15.58 |
17.64 |
13.16 |
||
LSD |
0.34 |
0.29 |
0.3 |
0.26 |
Where, LSD= least significant difference, trtmnt=treatment,DM=drying method,CV=coefficient of variation, Spp. = species, T= tilapia, Ct=cat fish, Cr=common carp, C=control samples, Br=blend ratio, Rp=red pepper, SD=sun drying, SmD=smoke drying, OD=oven drying, C=dried control and the values are mean ±SD in that the mean values followed by the same letter in a column are not significantly different at 5% level of significance.