Organoleptic attributes

Parameters	Samples	Storage Period (Days)
		1	2	3	4	5	6	7	LSD
Appearance	GE₀	7.13^ab	7.88^a	7.63^ab	6.59^bc	6.25^c	3.63^d	1.13^e	0.57651
	GE₂	7.63^a	7.88^a	6.5b^c	6.25^b	5.88^b	3.63^c	1.13^d	0.63735
	GE₅	8.13^a	8.00^a	7.50^a	6.26^b	5.88^b	3.00^c	1.13^d	0.60288
Aroma	GE₀	6.50^b	7.88^a	6.76^b	6.76^b	4.88^c	3.26^d	3.38^d	0.62504
	GE₂	7.26^a	6.76^ab	6.75^a	6.00^ab	4.88^b	3.63^c	3.13^c	0.80571
	GE₅	7.50^a	7.00^ab	6.88^ab	6.00^bc	5.38^c	3.75^d	3.25^d	0.61721
Taste	GE₀	7.38^a	7.63^a	7.00^a	6.63^a	5.13^b	3.50^c	1.75^d	0.65835
	GE₂	7.50^a	7.00a^b	6.63a^b	6.13^b	5.50^bc	3.88^c	1.60^d	0.69846
	GE₅	7.88^a	7.38^a	7.38^a	6.13^b	5.63^b	4.13^c	2.00^d	0.61721
Texture	GE₀	6.88^ab	7.50^a	\7.38^a	6.26^ab	5.75^b	2.88^c	1.76^d	0.57819
	GE₂	7.00^a	7.50^a	6.63^ab	5.50^bc	4.88^c	3.25^d	2.37^d	0.60929
	GE₅	7.50^a	6.38a^b	6.63a^b	5.75^b	5.25^b	3.25^c	2.75^c	0.67534

Means within rows with different superscripts differ significantly (P<0.05)
GE₀: Fish sample treated with 3% brine solution only (control)
GE₂: Fish sample treated with mixture of 3% brine and 2% ginger extract
GE₅: Fish sample treated with mixture of 3% brine and 5% ginger extract

Table 5: Organoleptic attributes of oven-dried moonfish with ginger extract pre-treatment.