Table 2.

pH, water content and color of fish cakes added with different amounts of garlic powder.

		CON	1%	2%	3%	4%	F-value
pH		7.09 ± 0.05a	7.04 ± 0.01b	6.99 ± 0.02c	6.93 ± 0.03d	6.87 ± 0.03e	47.148***
Water content (%)		51.43 ± 1.57	51.54 ± 0.77	51.58 ± 1.17	51.74 ± 0.53	51.16 ± 0.90	0.171NS
Color	L*	74.38 ± 1.56a	72.15 ± 1.34b	70.61 ± 2.33c	69.09 ± 2.31d	66.48 ± 2.77e	75.476***
	a*	− 0.96 ± 0.55a	− 0.13 ± 0.60b	0.95 ± 0.84c	1.52 ± 0.66d	2.63 ± 1.07e	127.134***
	b*	11.86 ± 1.19a	14.15 ± 1.72b	16.33 ± 2.06c	17.22 ± 1.63d	18.24 ± 1.77e	86.338***

All values are mean ± standard deviation (SD) (n ≥ 3).

Different letters within the same row (a–e) differ significantly by Duncan’s multiple range test (P < 0.05).

^NSNot significant.

***P < 0.001.