Fig. 5: Sensory evaluation of oysters treated by fermented soy whey. | npj Science of Food

Fig. 5: Sensory evaluation of oysters treated by fermented soy whey.

From: Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

Fig. 5

Category distribution of the 9-point hedonic scale showing positive hedonic asymmetry regarding the overall (A), appearances (B), smells (C), and tastes (D) of oysters. 1. Dislike extremely; 2. dislike very much; 3. dislike moderately; 4. dislike slightly; 5. neither like nor dislike; 6. like slightly; 7. like moderately; 8. like very much; 9. like extremely.

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