Storage Time (Week)
Sample 0 2 4 6
A 3.42d ± 0.01 2.98d ± 0.02 3.54d ± 0.02  
B 5.48a ± 0.01 5.53a ± 0.01 5.86a ± 0.02 5.95a ± 0.02
C 4.25c ± 0.02 4.00c ± 0.01 4.14c ± 0.01 4.23c ± 0.02
D 4.41b ± 0.02 4.23b ± 0.02 4.36b ± 0.01 4.92b ± 0.01
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 4: Effect of sodium citrate (NaC) and black pepper (Pg) treatments on ash content (g/100g) of sliced catfish during six weeks storage