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 ± 0.27a  3.28 ± 0.26a 1.23 ± 0.11a 14.6 ± 0.26a 6.77  ± 0.03a
3 9.11 ± 0.08a 4.5 ± 0.1b  2.92 ± 0.04b 1.5 ± 0.1 b 19.67 ± 0.29b 6.75  ± 0.02a
6 5.34 ± 0.42b 9.55 ± 0.11c 2.33 ± 0.09c 1.6 ± 0.2 bc 19.73 ± 0.46b 7.03 ± 0.04b
9  3.48 ± 0.35c 14.14 ± 0.16d 2.95 ± 0.01b 1.71 ± 0.03bc 21.08 ± 0.16c 7.12 ± 0.01c
12  4.62 ± 0.17d  15.47 ± 0.06e  3.4 ± 0.36a  1.68 ± 0.03bc 27.87  ± 0.26d 7.14  ± 0.03c
14 5.82 ± 0.28b 16.2 ± 0.36f 2.81 ± 0.10b 1.79 ± 0.07c 31.25 ± 0.15e 7.14 ± 0.02c
15 8.4 ± 0.35e 16.56 ± 0.47f 3.93 ± 0.05d 3.32 ± 0.13d 31.20 ± 0.44e 7.13 ± 0.03c
*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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