Table 5.
Physicochemical characteristics for fish cutlet mix during 6 months storage at 27 ± 2 °C
| Characteristics | M0 | M2 | M4 | M6 |
|---|---|---|---|---|
| TBARS (μmol/kg) | 2.2 ± 0.24 | 2.3 ± 0.15 | 2.3 ± 0.14 | 2.5 ± 0.17 |
| pH | 6.5 ± 0.08 | 6.4 ± 0.06 | 6.5 ± 0.06 | 6.5 ± 0.09 |
| Moisture (%) | 5.3 ± 0.35 | 5.5 ± 0.23 | 5.6 ± 0.14 | 5.7 ± 0.23 |
| Water activity (aw) | 0.32 ± 0.002 | 0.33 ± 0.001 | 0.34 ± 0.002 | 0.35 ± 0.003 |
| L* (lightness) | 24.4 ± 1.14 | 24.8 ± 0.92 | 25.2 ± 1.12 | 25.5 ± 1.15 |
| a* (redness) | −1.5 ± 0.34 | −1.5 ± 0.24 | −1.42 ± 0.15 | −1.4 ± 0.21 |
| b*(yellowness) | 14.5 ± 0.67 | 14.5 ± 0.51 | 14.5 ± 0.56 | 14.6 ± 0.43 |
Values within a row are means of 3 analyses and are equals (p > 0.05). M0 to M6 indicate storage months.