Thiobarbituric Acid value (TBA), Trimethyl amine

Days	PV (meq O2/Kg)	TBA (µg MA/g)	FFA (mg % oleic acid)	TMA (mg /100 g)	TVB-N (mg N/100 g)	pH
0	ND	4.97 ± 0.27^a	3.28 ± 0.26^a	1.23 ± 0.11^a	14.6 ± 0.26^a	6.77 ± 0.03^a
3	9.11 ± 0.08^a	4.5 ± 0.1^b	2.92 ± 0.04^b	1.5 ± 0.1 ^b	19.67 ± 0.29^b	6.75 ± 0.02^a
6	5.34 ± 0.42^b	9.55 ± 0.11^c	2.33 ± 0.09^c	1.6 ± 0.2 ^bc	19.73 ± 0.46^b	7.03 ± 0.04b
9	3.48 ± 0.35^c	14.14 ± 0.16^d	2.95 ± 0.01^b	1.71 ± 0.03^bc	21.08 ± 0.16^c	7.12 ± 0.01^c
12	4.62 ± 0.17^d	15.47 ± 0.06^e	3.4 ± 0.36^a	1.68 ± 0.03^bc	27.87 ± 0.26^d	7.14 ± 0.03^c
14	5.82 ± 0.28^b	16.2 ± 0.36^f	2.81 ± 0.10^b	1.79 ± 0.07^c	31.25 ± 0.15^e	7.14 ± 0.02^c
15	8.4 ± 0.35^e	16.56 ± 0.47^f	3.93 ± 0.05^d	3.32 ± 0.13^d	31.20 ± 0.44e	7.13 ± 0.03^c

*Within each column, means with the same superscript do not differ significantly (p > 0.05).

Table 2: Changes in Peroxide Value (PV), Thiobarbituric Acid value (TBA), Trimethyl amine (TMA), Free Fatty Acid value (FFA), Total Volatile Nitrogen (TVB-N) and pH of trout stored at 0-20C*(n= 3 ×2).

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