Figure 2. Sensory scores for freshness grading test and acceptance test of CO-treated (CO) and untreated (UN) frozen-thawed tilapia fillets during storage in ice and at 5°C. Data are mean values of 52-54 panelists. For freshness grading test, a 9-point scale was used: score 9 = extremely good; 5 = limit of reject to purchase; 1 = extremely bad. Means in the same storage time sharing different letters (a,b) are significantly different (P < 0.05)

From

The Impact of Carbon-Monoxide Treatment on Biochemical and Sensorial Quality of Tilapia Fillet during Low Temperature Storage

Tai-Yuan Chen, Tze-Kuei Chiou, Ning-Fa Ding, Bonnie Sun Pan

Journal of Food and Nutrition Research. 2015, 3(8), 502-512 doi:10.12691/jfnr-3-8-5