Storage Time (Week)
Sample 0 2 4 6
A 60.52d ± 0.01 61.34d ± 0.02 65.17a ± 0.01 69.13a ± 0.01
B 69.30a ± 0.02 70.93a ± 0.05 66.08a ± 0.02 65.54b ± 0.02
C 65.34c ± 0.03 64.05c ± 0.03 63.84b ± 0.02 63.66c ± 0.01
D 66.58b ± 0.01 66.15b ± 0.02 66.15a ± 0.02 65.54b ± 0.03
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 2: Effect of sodium citrate (NaC) and black pepper (Pg) treatments on protein content (g/100g) of sliced catfish during six weeks storage.