Table 1.
Proximate chemical composition of the minced tilapia.
| Treatments of minced | Chemical composition (g/100 g) | |||
|---|---|---|---|---|
| Moisture | Protein | Lipids | Ash | |
| Without antioxidant | 82.03 | 12.08 | 5.12 | 0.44 |
| BHT: 100 µg/g | 81.03 | 12.38 | 5.79 | 0.45 |
| Nori: 25 µg GAE*/g | 81.41 | 11.54 | 5.60 | 0.47 |
| Nori: 50 µg GAE*/g | 80.04 | 13.16 | 6.00 | 0.48 |
| Hijiki: 25 µg GAE*/g | 80.93 | 12.69 | 5.72 | 0.45 |
| Hijiki: 50 µg GAE*/g | 80.80 | 12.60 | 5.71 | 0.46 |
The standard errors are as follows: 0.732 for moisture; 0.649 for proteins; 0.372 for lipids; and 0.026 for ash. The mean values (n = 3) were obtained on a wet basis.
*GAE: gallic acid equivalents based in the phenolic compounds.