Table 3.
Shear force (N), volatile bases nitrogen (TVB-N) values and thiobarbituric acid (TBA) data obtained for the packed fish fillets with OEO film and standard film
| Days | Shear force (N) | TVB-N (mg N/100 g of sample) | TBA (mg MA/kg of sample) | |||
|---|---|---|---|---|---|---|
| OEO film | Standard film | OEO films | Standard film | OEO films | Standard film | |
| 0 | 61.4a,A ± 3.1 | 61.4a,A ± 3.1 | 2.56a,A ± 0.8 | 2.56a,A ± 0.8 | 0.14a,A ± 0.01 | 0.14a,A ± 0.01 |
| 2 | 43.0b,A ± 2.7 | 47.0b,A ± 1.7 | 2.54a,A ± 0.7 | 2.92a,A ± 0.6 | 0.64b,A ± 0.01 | 0.57b,B ± 0.01 |
| 4 | 25.2c,A ± 2.8 | 17.9c,B ± 2.2 | 1.72a,A ± 0.6 | 1.90a,A ± 0.6 | 0.86c,A ± 0.01 | 0.95c,B ± 0.01 |
| 6 | 13.4d,A ± 1.2 | 10.4d,B ± 1.0 | 2.33a,A ± 1.0 | 2.24a,A ± 0.6 | 1.65d,A ± 0.01 | 1.88d,B ± 0.02 |
Values with different lowercase letters in the same column are significantly different (p < 0.05) and values for the same analysis with different capital letters in the same line are significantly different (p < 0.05)
OEO oregano essential oil, TVB-N total volatile bases nitrogen, N nitrogen, TBA thiobarbituric acid, MA malonaldehyde