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.
