Storage Time (Week)
Sample 0 2 4 6
A 16.66a ± 0.02  15.48a ± 0.01 12.44d ± 0.02 12.05d ± 0.01
B 15.33c ± 0.02 14.51c ± 0.01 15.02a ± 0.02 15.00a ± 0.01
C 14.24d ± 0.02 14.17d ± 0.02 14.04c ± 0.02 13.93c ± 0.02
D 15.51b ± 0.01 14.55b ± 0.01 14.51b ± 0.01 14.34b ± 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 3: Effect of sodium citrate (NaC) and black pepper (Pg) treatments on fat content(g/100g) of sliced catfish during six weeks storage.