Treatment Appearance Aroma Flavor Texture
Control 5.29 5.62 6.05 6.43
FC 0.05% 5.33 5.19 5.57 5.52
FC 0.5% 5.71 5.62 5.29 5.38
FC 5% 5.33 *3.71 *4.00 5.00
*Aroma and flavor of sample FC 5% are significantly different (p < 0.05).
Table 5: Average ratings for appearance (color), aroma flavor, and texture of baked
catfish fillet with treatment of 0.05, 0.5 and 5% acetic acid of fish and chip vinegar.