Investigation on Pomegranate (Punica granatum) Skin as a Potentially Effective Natural Food Preservative

Table 5

Sensory analysis of the preserved fish using pomegranate peel extract after 24 hours.

Sl no.	Condition	Storage hours	Skin appearance	Texture	Odor	Discoloration	Sensory score
1	Control	4	5	5	4	5	4
		12	4	3	3	3	3
		18	2.5	2	2	2.5	2
		24	2	1	1	2	1
2	P1 treated	4	5	5	5	5	5
		12	4	4.5	4.5	5	4.5
		18	3	4	3	3	3
		24	2	2	2	2.5	2
3	P2 treated	4	5	5	5	4.5	5
		12	4.5	4	4.5	3.5	4
		18	4	3	4	3	3
		24	3	2.5	3	2.5	2.5
4	P3 treated	4	4.5	4	4.5	4.5	4.5
		12	3.5	3	3	2.5	3
		18	2.5	2.5	2.5	2	2.5
		24	2	1	2	2	2

5 = highly acceptable; 4 = very much acceptable; 3 = moderately acceptable; 2.5 = borderline of acceptability; 2 = slightly unacceptable; 1 = very much unacceptable.