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). |