Table 4 Effect of ambient storage on sensory attributes of aerobically packaged fish curls incorporated with rice, corn, black gram and peanut flour (Mean ± SE) ^*

Colour and appearance

6.28 ± 0.11^Ac

6.21 ± 0.11^Ac

6.02 ± 0.08^Ac

5.78 ± 0.12 ^Ab

5.26 ± 0.17^a

6.88 ± 0.06^Bc

6.78 ± 0.08^Bc

6.57 ± 0.10^Ac

6.28 ± 0.12^Ab

5.21 ± 0.16^a

7.45 ± 0.07^Cc

7.33 ± 0.07^Cc

6.84 ± 0.10^Bc

6.73 ± 0.13^Bb

5.30 ± 0.20^a

7.50 ± 0.09^Cc

7.42 ± 0.09^Cc

7.23 ± 0.05 ^Bc

6.83 ± 0.07^Bb

5.45 ± 0.10_a

Flavour

6.42 ± 0.11^Ac

6.26 ± 0.13^Ac

6.19 ± 0.09^Ac

5.57 ± 0.11^Ab

4.57 ± 0.13^a

6.78 ± 0.11^Bc

6.54 ± 0.10^Ac

6.45 ± 0.09^Ac

5.61 ± 0.10^Ab

4.76 ± 0.17^a

7.19 ± 0.08^Cd

6.97 ± 0.10^Ccd

6.78 ± 0.11^Bc

5.52 ± 0.11^Ab

4.30 ± 0.22^a

7.23 ± 0.06^Cc

7.11 ± 0.06_Cc

6.90 ± 0.07^Bc

5.92 ± 0.09^Bb

4.80 ± 0.17^a

Crispiness

6.26 ± 0.13^Ac

6.19 ± 0.12^Ac

5.95 ± 0.09_Ac

5.47 ± 0.012^b

4.59 ± 0.11^a

7.19 ± 0.08^Bc

7.09 ± 0.09^Bc

6.51 ± 0.10_Bb

5.92 ± 0.14^b

4.66 ± 0.15^a

7.04 ± 0.04_Bd

6.95 ± 0.05^Bd

6.58 ± 0.11_Ac

5.97 ± 0.90^b

4.76 ± 0.15^a

7.16 ± 0.09_Bd

7.09 ± 0.05^Bd

6.76 ± 0.08_Bc

6.07 ± 0.11^b

4.88 ± 0.10^a

Texture

6.83 ± 0.12^BCc

6.64 ± 0.12^Ac

6.42 ± 0.11^Ab

6.28 ± 0.11^b

5.64 ± 0.11^a

6.47 ± 0.09^Ac

6.40 ± 0.08^Abc

6.30 ± 0.08^Abc

6.11 ± 0.11^b

5.76 ± 0.11^a

7.09 ± 0.09^Cc

7.02 ± 0.08^Bc

6.78 ± 0.10^Bc

6.30 ± 0.15^b

5.64 ± 0.10^a

6.76 ± 0.10^ABc

6.69 ± 0.10^Ac

6.54 ± 0.10^ABbc

6.33 ± 0.12^b

5.97 ± 0.11^a

Overall acceptability

6.35 ± 0.10^Ac

6.26 ± 0.11^Ac

6.07 ± 0.10 ^Ac

5.69 ± 0.13^b

4.28 ± 0.14^a

7.11 ± 0.08^Bc

6.97 ± 0.12^Bc

6.64 ± 0.11^Bc

5.92 ± 0.07^b

4.59 ± 0.19^a

7.26 ± 0.07^BCd

7.14 ± 0.08^Bc

6.73 ± 0.09^Bc

5.76 ± 0.16 ^b

4.23 ± 0.16^a

7.45 ± 0.09^Cc

7.26 ± 0.08^Bc

6.88 ± 0.08^Cc

5.95 ± 0.11^b

4.71 ± 0.12^a