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. 2019 May 17;5(5):e01727. doi: 10.1016/j.heliyon.2019.e01727

Table 4.

Chemical analysis during marination process of anchovy fillets.

	Marination process
	days 0		days 7		days 22
	Batch A	Batch B	Batch A	Batch B	Batch A	Batch B
pH	6.10^a ± 0.45	6.12^a ± 0.38	3.81^b ± 0.23	3.74^b ± 0.31	3.61^b ± 0.19	3.54^b ± 0.21
aw	0.994^a ± 0.01	0.995^a ± 0.02	0.856^b ± 0.05	0.816^c ± 0.06	0.848^b ± 0.03	0.803^c ± 0.04
Sodium chloride (%)	3.72^a ± 0.40	3.60^a ± 0.41	4.86^b ± 0.41	4.10^b ± 0.38	6.10^c ± 0.45	5.14^d ± 0.31
Acetic acid (%)	0.74^a ± 0.05	0.69^a ± 0.04	0.78^a ± 0.07	0.75^a ± 0.04	0.74^a ± 0.07	0.70^a ± 0.08
TBA (mg MA/Kg)	1.60^a ± 0.22	1.62^a ± 0.02	8.10^b ± 0.90	4.12^c ± 0.51	10.42^d ± 0.98	5.68^e ± 0.35
TVB-N (mg/100g)	10.20^a ± 0.15	10.30^a ± 0.18	11.80^b ± 0.37	9.64^c ± 0.21	15.81^d ± 0.11	11.40^b ± 0.19
TMA-N (mg/100g)	1.10^a ± 0.07	1.15^a ± 0.08	3.30^b ± 0.36	2.40^c ± 0.29	4.54^d ± 0.45	2.72^c ± 0.31

Batch A (control): anchovy fillets and marinade solution.

Batch B: anchovy fillets, marinade solution and with the addition of OLE (10 mg/mL).

^a-e values in the same column labelled with different letters are significantly different (p < 0.05).