Storage Time (Week)
Sample 0 2 4 6
A 19.42a± 0.02 20.41a± 0.01 19.04a± 0.03 15.13b± 0.02
B 10.12d± 0.01 10.68d± 0.01 13.06d± 0.01 13.54d± 0.03
C 16.23b± 0.01 18.03b± 0.02 18.01b± 0.01 17.87a± 0.01
D 13.51c± 0.01 15.02c± 0.01 15.02c± 0.01 14.64c± 0.02
Values are means ± SD of triplicate determinations. Means with different superscripts within each column are significantly (p<0.05) different. Key: A=Control, B=1% Sodium citrate, C=1% Black pepper, D=1% Sodium citrate+1% Black pepper
Table 1: Effect of sodium citrate (NaC) and black pepper (Pg) treatments on moisture content (g/100g) of sliced catfish during six weeks storage.