Samples were cut into 2 cm × 1 cm pieces and identified using a three digit codes. Before serving, cooked samples were reheated in a microwave for 10 s. Two samples, from each treatment, were assessed three times during a shelf life period of 15 days (days 1, 7, 14). Panellists were asked to evaluate the following descriptors: appearance, colour intensity, odour intensity, off-odour, flavour intensity, sweet flavour, sourness, off-flavour, texture and overall acceptability. These descriptors are defined in Table 1. For each sample, panellists were asked to indicate the intensity of each descriptor evaluation on a scale ranging from 1 to 9.