Storage time (days) Physico-chemical properties
TVB-N pH
Fresh raw fillets 4.87 ± 0.24e 6.70 ± 0.01a
Immediately after hot smoking 10.25 ± 0.24d 6.59 ± 0.10b
5th 10.29 ± 0.29d 6.51 ± 0.02b
10th 15.02 ± 0.14c 6.26 ± 0.01c
15th 17.22 ± 0.59b 6.24 ± 0.02c
20th 23.69 ± 0.24a 6.21 ± 0.01c

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 9: Total volatile base nitrogen (TVB-N) in mg N/100g and pH of hot smoked
Nile tilapia fillets stored at room temperature.