Table 5

Treatment Code	Process parameters			Sensory attributes
Treatment Code	T (°C)	t (hr)	Fan speed (rpm)	Color	Odor	Flavor	Glossiness	Texture	Overall acceptability
A	85	9	570	5.3^e	7.4^b	7.7^b	5.4^d	6.1^e	7.5^b
B	85	8	1120	7.2^b	6.5^c	6.5^d	5.9^c	6.2^de	6.8^bcd
C	75	9	570	7.2^b	5.8^d	6.4^d	6.3^b	7.0^b	7.1^bc
D	75	8	570	7.2^b	6.7^c	6.5^d	6.4^b	6.7^bc	6.6^cd
E	75	9	1120	6.8^c	5.4^e	5.7^e	5.8^c	6.2^de	6.1^d
F	75	8	1120	6.7^cd	6.1^d	6.2^d	7.6^a	6.5^cd	6.9^bc
G	85	8	570	6.4^d	7.2^b	7.2^c	6.4^b	6.7^bc	7.4^bc
H	85	9	1120	8.2^a	8.6^a	8.2^a	7.9^a	7.5^a	8.3^a

Values with the same superscript letters within a column are not significantly different (p>0.05).

Table 5: Effect of hot smoking process parameters on sensory quality of tilapia fish fillets.