Changes in sensory evaluation scores of hot and cold smoked catfish (Clariasgariepinus) fillets during refrigeration storage for 40 days were determined. The result indicated that score values for color of hot and cold smoked fillets slightly decreased and color changes were more observed at the late stages of storage. As it was mentioned for color changes, taste, odour and texture changes showed the same trend during storage period. The results indicated that hot and cold smoked Catfish fillets retained their good acceptances by panellists for about 30-35 days of refrigerated storage since their overall acceptability score values were 7.4±0.346 and 7.6±0.288 respectively. This is the outcome of maintaining all the sensory quality attributes without undesirable changes during these periods of refrigerated storage.
Author(s): Adel A. El-Lahamy, Khalil I. Khalil, Shaban A. El-Sherif, and Awad A. Mahmud