Table 2

Storage period (days)	Ginger extract conc. (%)	Appearance	Juiciness	Rancidity	Flavour	Overall acceptability
0	0	8.51 ± 0.23^a	8.22 ± 0.41^a	7.06 ± 0.24^a	8.00 ± 0.36^a	7.81 ± 0.33^a
	1	8.60 ± 0.31^a	8.01 ± 0.36^a	7.46 ± 0.33^b	7.85 ± 0.42^b	7.80 ± 0.31^a
	2	7.73 ± 0.25^b	7.83 ± 0.24^b	8.02 ± 0.47^c	7.72 ± 0.39^c	7.73 ± 0.35^b
	3	7.68 ± 0.33^c	7.64 ± 0.32^c	8.16 ± 0.34^d	7.61 ± 0.40^d	7.70 ± 0.34^b
	4	7.68 ± 0.35^c	7.58 ± 0.40d	8.43 ± 0.28^e	7.53 ± 0.38^e	7.53 ± 0.33^c
	5	7.43 ± 0.24^d	7.47 ± 0.38^e	8.56 ± 0.33^f	7.38 ± 0.41^f	7.50 ± 0.30^c
10	0	3.40 ± 0.28^a	3.51 ± 0.28^a	3.42 ± 0.24^a	4.48 ± 0.21^a	3.98 ± 0.19^a
	1	4.47 ± 0.25^b	4.23 ± 0.30^b	5.15 ± 0.28^b	5.97 ± 0.38^b	4.08 ± 0.20^b
	2	4.96 ± 0.21^c	4.28 ± 0.19^c	5.89 ± 0.24^c	6.14 ± 0.31^c	4.95 ± 0.22^c
	3	5.07 ± 0.30^d	4.77 ± 0.21^d	6.68 ± 0.30^d	6.83 ± 0.36^d	5.63 ± 0.26^d
	4	7.02 ± 0.33^e	5.23 ± 0.23^e	7.03 ± 0.32^e	7.12 ± 0.32^e	6.18 ± 0.24^e
	5	7.35 ± 0.42^f	5.86 ± 0.22^f	7.25 ± 0.26^f	7.73 ± 0.33^f	6.37 ± 0.28^f
20	0	2.08 ± 0.13^a	2.10 ± 0.15^a	1.06 ± 0.03^a	2.22 ± 0.13^a	2.05 ± 0.17^a
	1	4.01 ± 0.21^b	4.01 ± 0.11^b	4.18 ± 0.17^b	4.12 ± 0.18^b	3.38 ± 0.19^b
	2	4.63 ± 0.18^c	4.35 ± 0.20^c	4.26 ± 0.21^c	4.63 ± 0.21^c	3.88 ± 0.18^c
	3	5.26 ± 0.28^d	4.68 ± 0.28^d	4.81 ± 0.23^d	5.48 ± 0.24^d	4.63 ± 0.21^d
	4	5.26 ± 0.32^e	5.03 ± 0.19^e	5.48 ± 0.25^e	6.09 ± 0.30^e	5.23 ± 0.29^e
	5	5.69 ± 0.28^f	5.46 ± 0.28^f	6.01 ± 0.28^f	6.43 ± 0.32^f	5.56 ± 0.26^f

Means within columns with different superscripts are significantly different (P ≤ 0.05).

Table 2: Effect of ginger extract concentrations and storage duration on the organoleptic quality of smoked mackerel fish.