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

Table 2.

Changes in the Chemical quality of fish burger during refrigerated storage

Storage period (Days)	Fish burger
Storage period (Days)	pH	PV (meqO₂/kg of fat)	FFA (% of oleic acid)	TBA (mg MA/kg of sample)	TVBN (mg/100 g of sample)
0	6.78 ± 0.00^h	4.62 ± 0.12^a	0.22 ± 0.01^a	0.25 ± 0.01^a	2.02 ± 0.01^a
1	6.74 ± 0.00^g	5.59 ± 0.21^bc	0.27 ± 0.01^b	0.33 ± 0.01^b	2.58 ± 0.04^b
3	6.70 ± 0.01^f	6.93 ± 0.21^ef	0.32 ± 0.01^c	0.36 ± 0.01^bc	3.24 ± 0.02^c
5	6.66 ± 0.01^e	7.28 ± 0.12^g	0.47 ± 0.01^d	0.36 ± 0.01^c	3.58 ± 0.02^d
7	6.60 ± 0.01^d	6.48 ± 0.12^f	0.55 ± 0.00^e	0.41 ± 0.02^d	3.67 ± 0.03^d
9	6.58 ± 0.00^d	6.26 ± 0.21^de	0.64 ± 0.01^f	0.42 ± 0.02^d	3.83 ± 0.02^e
11	6.52 ± 0.01^c	6.13 ± 0.21^cd	0.70 ± 0.01^g	0.48 ± 0.01^e	4.10 ± 0.03^f
13	6.42 ± 0.01^b	5.66 ± 0.23^c	0.78 ± 0.01^h	0.54 ± 0.01^f	4.30 ± 0.03^g
15	6.36 ± 0.01^a	5.06 ± 0.21^ab	0.83 ± 0.01ⁱ	0.55 ± 0.01^f	4.50 ± 0.04^h
17	6.15 ± 0.01^a	4.98 ± 0.22^ab	0.94 ± 0.01^j	0.58 ± 0.02^e	4.78 ± 0.02ⁱ

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

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