Months

fish curry

shrimp curry

crab curry

mussel curry

0

9.08 ± 0.00

8.68 ± 0.22

8.75 ± 0.29

8.50 ± 0.00

2

8.51 ± 0.22

8.49 ± 0.25

8.63 ± 0.00

8.25 ± 0.28

4

8.37 ± 0.22

8.35 ± 0.28

8.50 ± 0.28

8.13 ± 0.25

6

8.21 ± 0.24

8.22 ± 0.25

8.25 ± 0.25

7.74 ± 0.24

8

8.01 ± 0.25

8.12 ± 0.00

8.00 ± 0.25

7.62 ± 0.26

10

7.76 ± 0.25

7.89 ± 0.28

7.88 ± 0.25

7.58 ± 0.22

12

7.16 ± 0.28

7.72 ± 0.28

7.50 ± 0.27

7.50 ± 0.28

14

7.35 ± 0.24

7.61 ± 0.27

7.50 ± 0.25

7.50 ± 0.28

16

7.28 ± 0.31

7.43 ± 0.47

7.38 ± 0.29

7.13 ± 0.25

18

7.10 ± 0.41

7.25 ± 0.28

7.38 ± 0.25

7.09 ± 0.25

20

7.02 ± 0.53

7.13 ± 0.30

7.20 ± 0.00

6.90 ± 0.00

22

6.94 ± 0.44

6.98 ± 0.47

6.98 ± 0.25

6.93 ± 0.28

24

6.75 ± 0.00

6.86 ± 0.32

6.76 ± 0.27

6.75 ± 0.30

*Values are mean ± standard deviation of 10 observations
Table 3: Sensory evaluation (Overall Acceptability) of thermal processed fishery products in different curries stored at ambient temperature.
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