Table 3 Effect of different packaging methods on sensory characteristics during storage at 4°C

Parameter/time (day)	Packaging
Parameter/time (day)	WP	MAP	VP1	VP2	VP3	VSP
Appearance
0	6.75±0.96^A	6.75±0.96	6.75±0.96	6.75±0.96	6.75±0.96	6.75±0.96
7	6.50±1.00^A	6.75±0.50	7.00±0.82	6.75±1.71	7.00±0.82	6.50±1.91
14	8.00±0.00^A	8.00±0.00	8.00±0.00	8.00±0.00	8.00±0.00	8.00±0.00
21	6.75±1.50^A	6.75±0.96	7.75±0.50	7.75±0.50	7.00±1.15	6.75±1.50
28	4.25±1.26^Bc	6.75±0.96^ab	8.00±0.82^a	7.75±0.50^a	7.75±0.50^a	5.50±1.00^bc
Color
0	7.25±0.96^A	7.25±0.96	7.25±0.96	7.25±0.96	7.25±0.96	7.25±0.96
7	6.50±0.58^A	7.50±14.29	7.50±1.00	6.75±1.71	7.25±0.96	6.25±1.89
14	6.75±1.26^A	6.75±0.50	6.75±0.50	6.75±0.50	7.00±0.00	6.75±1.26
21	6.00±1.15^Ab	7.00±1.41^ab	8.00±1.15^a	8.00±1.15^a	6.50±0.58^ab	5.75±0.96^b
28	3.50±0.58^Bd	6.25±0.50^b	7.75±0.50^a	8.00±0.00^a	7.50±0.58^a	4.75±0.50^c
Flavor
0	7.25±1.26^A	7.25±1.26	7.25±1.26	7.25±1.26	7.25±1.26	7.25±1.26^A
7	6.25±1.26^AB	7.25±0.96	7.25±0.96	7.50±1.29	7.00±0.82	7.50±1.29^A
14	7.00±0.00^Ab	6.25±0.50^c	7.25±0.50^b	7.25±0.50^b	8.00±0.00^a	7.00±0.00^Ab
21	5.50±0.58^Bb	6.25±0.50^b	7.75±0.50^a	7.75±0.50^a	7.50±0.58^a	5.50±0.58^Bb
28	3.50±0.58^Cd	7.00±0.00^a	5.75±0.96^b	6.75±0.50^a	7.00±0.00^a	4.75±0.50^Bc
Overall acceptability
0	6.75±0.96^AB	6.75±0.96	6.75±0.96	6.75±0.96	6.75±0.96	6.75±0.96
7	6.00±0.82^AB	7.00±0.82	7.25±0.96	7.25±1.71	7.25±0.96	6.75±2.06
14	7.00±0.00^Ab	6.75±0.50^b	7.00±0.00^b	6.75±0.50^b	7.75±0.50^a	7.00±0.00^b
21	5.75±0.96^Bb	6.50±0.58^ab	7.75±0.96^a	7.75±0.96^a	7.25±0.96^a	5.75±0.96^b
28	3.50±0.58^Cc	6.50±0.58^a	7.00±1.15^a	7.25±0.50^a	7.50±0.58^a	5.00±0.82^b

All values are means±standard deviation of three replicates.
^A-E and ^a-e in the same column and row are significantly different (p<0.05), respectively.
WP, wrapped packaging; MAP, modified atmosphere packaging; VP1, VP2, and VP3, vacuum packaging with different vacuum films; VSP, vacuum skin packaging.