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. 2013 Sep 7;52(3):1766–1771. doi: 10.1007/s13197-013-1161-1

Table 1.

Changes in the proximate composition of fish burgers during refrigerated storage

Storage period (Days)	Fish burger
Storage period (Days)	Moisture	Crude protein	Crude fat	Ash
0	55.08 ± 1.88^c	18.11 ± 0.01^f	12.18 ± 0.07^a	2.18 ± 0.17^a
1	54.82 ± 1.24^bc	18.02 ± 0.01^f	12.50 ± 0.09^b	2.21 ± 0.08^a
3	54.17 ± 2.43^ab	17.91 ± 0.42^f	13.24 ± 0.09^c	2.23 ± 0.08^a
5	53.77 ± 1.84^ab	17.65 ± 0.05^e	13.83 ± 0.05^d	2.30 ± 0.17^ab
7	53.79 ± 1.04^ab	17.43 ± 0.04^d	14.09 ± 0.05^e	2.24 ± 0.06^ab
9	53.24 ± 1.62^ab	17.20 ± 0.00^c	14.79 ± 0.00^f	2.32 ± 0.09^ab
11	53.83 ± 0.55^ab	16.87 ± 0.60^b	14.44 ± 0.07^g	2.41 ± 0.02^ab
13	52.9 ± 1.38^a	16.63 ± 0.03^a	15.43 ± 0.14^h	2.59 ± 0.09^b
15	52.78 ± 0.89^a	16.41 ± 0.01^a	15.83 ± 0.08ⁱ	2.53 ± 0.05^ab
17	52.42 ± 1.42^ab	16.11 ± 0.02^a	16.01 ± 0.06^j	2.48 ± 0.04^ab

Each value is represented as the mean ± SD of n = 3

^abcdefMeans followed by the same superscript with in a column are not significantly different (P > 0.01)