Organoleptic assessment

Parameters	Samples	Storage Period (Days)
		1	2	3	4	5	6	7	LSD
Appearance	BP₀	7.00^ab	8.29^a	7.57^a	6.29^b	6. 29^b	4.00^c	1.14^d	0.52651
	BP₂	7.57^a	7.71^a	7.14^a	6.86^ab	7.00^ab	5.00b^c	1.14^d	0.58703
	BP₅	7.57^a	7.00^ab	7.57^a	7.00^ab	7.29^a	6.43^b	1.14^d	0.50218
Aroma	BP₀	5.86^c	7.57^a	6.86^ab	6.43^b	6.29^b	4.00^c	1.14^d	0.65335
	BP₂	7.00^ab	6.43^b	7.29^a	6.57^ab	6.57^ab	5.00^c	1.86^d	0.68346
	BP₅	7.43^a	7.00a^b	6.43^b	6.43^b	6.43^b	5.42^c	1.71^d	0.67814
Texture	BP₀	6.14^b	7.28^a	7.00^ab	6.29^b	4.43^c	4.00^c	2.43^d	0.62004
	BP₂	6.71^ab	6.86^ab	7.43^a	6.14^b	5.36^bc	4.71^c	1.71^d	0.80117
	BP₅	6.71^ab	7.00^ab	7.00^ab	6.14^b	6.71^ab	5.57^bc	1.57^d	0.79721
Taste	BP₀	6.14^b	7.33^a	7.29^a	6.14^b	5.14^bc	4.71^c	1.71^d	0.52819
	BP₂	7.00^ab	6.86^ab	7.14^a	6.43^b	6.71^ab	4.71^c	1.71^d	0.60428
	BP₅	6.86^ab	7.85^a	6.71a^b	5.71^c	6.43^b	6.14^b	1.43^d	0.67036

Mean scores with different superscript along the columns are significantly different (P<0.05)
BP₀: Fish sample treated with 3% brine solution only (control)
BP₂: Fish sample treated with mixture of 3% brine and 2% black pepper
BP₅: Fish sample treated with mi8xture of 3% brine and 5% black pepper

Table 6: Organoleptic assessment of black pepper pre-treated oven dried moonfish.