Storage time (weeks) Physico-chemical properties
TVB-N pH
Fresh raw fillets 4.87 ± 0.24f 6.70 ± 0.01a
Immediately after hot smoking 10.25 ± 0.24e 6.60 ± 0.09b
1st 11.55 ± 0.29d 6.38 ± 0.06c
2nd 13.30 ± 0.19c 6.38 ± 0.04c
3rd 13.69 ± 0.35c 6.29 ± 0.01cd
4th 14.11 ± 0.24bc 6.27 ± 0.02cd
5th 14.70 ± 0.59b 6.19 ± 0.02de
6th 18.06 ± 0.59a 6.17 ± 0.02e

All values are means of triplicate ± standard deviation Means with the same superscript letters within a column are not significantly different (p>0.05).
Table 8: Total volatile base nitrogen (TVB-N) in mg N/100g and pH of hot smoked Nile Tilapia fillets stored at 4°C.