Table 4.
Total volatile base nitrogen (mg n/100 g) of minced tilapia stored for 180 days.
| Treatments | Days of storage | P = 0.0248 | |||
|---|---|---|---|---|---|
| 0 | 60 | 120 | 180 | ||
| Without antioxidant | 4.14 | 3.72 | 4.62 | 6.55 | 6.40a |
| BHT: 100 µg/g | 2.50 | 3.34 | 7.75 | 6.03 | 4.91ab |
| Nori: 25 µg GAE*/g | 3.70 | 3.34 | 4.31 | 6.81 | 4.54ab |
| Nori: 50 µg GAE*/g | 1.55 | 3.04 | 5.17 | 6.12 | 3.97b |
| Hijiki: 25 µg GAE*/g | 2.84 | 2.83 | 7.75 | 6.55 | 4.99ab |
| Hijiki: 50 µg GAE*/g | 3.79 | 2.14 | 5.17 | 6.89 | 4.50b |
|
| |||||
| P < 0.0001 | 3.08B | 3.07B | 6.89A | 6.49A | |
The standard errors are as follows: 0.34 for treatment, 0.22 for time, and 0.53 for the interaction between treatment and time. The means (n = 3) that are followed by capital letters in the rows and lowercase letters in the columns do not differ by the Tukey test.
*GAE: gallic acid equivalents based in the phenolic compounds.