Table 3.

Changes in biochemical composition of treated fish patties during refrigerated storage (6 ± 2 °C)

Sl. No.	Parameters (g%)	Treated (days)
		0	4	8	12	16	20
1	Moisture	74.11 ± 0.09a	72.01 ± 0.03b	73.25 ± 0.09c	72.75 ± 0.09c	71.39 ± 0.25b	70.27 ± 0.05d
2	Crude Fat	7.3 ± 0.06a	7.6 ± 0.05a	7.83 ± 0.16b	8.25 ± 0.07c	9.27 ± 0.14d	9.94 ± 0.14d
3	Crude Protein	16.26 ± 0.19a	16.02 ± 0.06a	15.81 ± 0.07b	15.01 ± 0.06c	14.68 ± 0.17c	13.68 ± 0.17d
4	Ash	1.08 ± 0.04a	1.29 ± 0.09b	1.43 ± 0.15b	1.65 ± 0.05b	1.94 ± 0.05cb	2.35 ± 0.05d

Data explain analyses of triplicates ± standard deviation and ^a-d Different letters within the column are significantly different (p < 0.05)