THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

SemwangaDay 10 Day 13Sensory attribute ms NC SIC SIC-CBC CBC p value ms NC SIC SIC-CBC CBC p valueODOURsweet odour 28 24 24 20 0.281 * 21 22 a 13 b 15 0.027cod liver 20 22 16 15 0.190 13 15 10 11 0.129shellfish, algae 17 19 13 14 0.188 * 13 a 13 8 b 10 0.026vanilla/warm milk * 17 a 18 a 13 9 b 0.013 13 13 9 10 0.143boiled potatoes 28 26 25 29 0.733 29 27 24 22 0.165rancid * 6 3 1 b 10 a 0.034 7 5 7 11 0.393table cloth 12 12 17 16 0.260 * 20 b 21 b 29 a 22 b 0.019TMA * 4 b 4 b 12 a 13 a 0.001 *** 9 b 8 b 22 a 17 a 0.001queasy sweet 11 8 9 11 0.620 16 16 19 16 0.771spoilage sour * 2 b 8 a 8 a 10 a 0.013 * 8 9 b 16 15 a 0.026sulphur 4 2 3 5 0.306 3 4 7 6 0.222APPEARANCEcolour * 39 a 35 28 b 40 a 0.028 *** 36 b 34 b 40 b 48 a 0.001heterogeneous ** 49 a 41 bc 34 c 50 ab 0.001 42 45 43 51 0.212white precipitation 39 39 34 42 0.214 * 46 a 43 36 b 43 a 0.017flakiness 41 44 44 39 0.437 * 49 a 46 45 42 b 0.041FLAVOURcod liver * 28 28 a 19 17 b 0.024 17 16 10 14 0.147metallic * 26 a 20 22 16 b 0.038 15 14 11 10 0.110sweet 21 21 22 14 0.298 13 16 12 9 0.133rancid 5 8 2 9 0.121 11 8 9 14 0.486pungent 12 11 10 20 0.083 ** 13 b 12 b 21 a 19 0.009queasy sweet 9 11 14 13 0.591 * 14 12 20 20 0.036sour 3 7 5 7 0.526 8 7 11 12 0.155TMA * 3 b 6 10 a 10 a 0.020 ** 7 b 6 b 18 a 15 a 0.001off-flavour 3 6 5 8 0.351 * 7 b 7 14 16 a 0.025TEXTUREsoft 43 45 47 42 0.814 41 42 44 40 0.487juicy ** 43 a 45 a 46 a 35 b 0.007 42 42 43 42 0.969tender 48 53 51 44 0.061 52 54 50 49 0.216mushy 28 26 32 27 0.600 22 24 25 22 0.780meaty mouthfeel 25 25 29 22 0.354 28 26 25 27 0.566sticky 37 35 39 35 0.162 27 28 28 25 0.497ms (marginal significance, p = 0.05 - 0.0); * (p < 0.05); ** (p < 0.01); *** (p < 0.001)UNU-Fisheries Training Programme39