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. 2021 Apr 21;10(5):910. doi: 10.3390/foods10050910

Table 3.

Changes in texture profile analysis parameters of rainbow trout fillets treated with algae aqueous extracts throughout a 12-day cold storage (4 °C) period.

dpm C ASC Cc Uo Ap Hp p
Hardness
(N)
1 18.6 ± 1.2 B 19.9 ± 1.4 B 18.7 ± 0.6 19.8 ± 2.4 B 19.8 ± 1.2 B 20.6 ± 1.3 B 0.133
4 16.4 ± 1.2 B,a 19.8 ± 3.3 B,ab 17.6 ± 2.1 ab 19.4 ± 1.4 Bab 21.1 ± 1.2 Bb 22.1 ± 1.3 B,b 0.004
6 16.7 ± 1.5 B,a 18.2 ± 1.5 AB,a 18.1 ± 1.5 a 18.7 ± 1.2 BC,a 20.9 ± 1.7 B,b 22.2 ± 1.7 B,b <0.001
8 16.6 ± 1.4 B,a 17.4 ± 1.7 AB,a 17.4 ± 1.6 B,a 18.2 ± 1.3 B,b 17.2 ± 1.5 B,b 19.0 ± 1.8 B,c 0.005
12 13.7 ± 1.9 A,a 16.4 ± 1.2 A,b 16.2 ± 1.6 b 14.8 ± 1.2 A,ab 16.4 ± 1.9 A,b 15.9 ± 2.1 A,b 0.007
p 0.001 0.001 0.061 <0.001 0.002 <0.001
Springiness
(mm)
1 0.72 ± 0.05 A 0.76 ± 0.04 0.75 ± 0.07 A 0.80 ± 0.07 A 0.73 ± 0.05 A 0.78 ± 0.06 AB 0.097
4 0.76 ± 0.05 A,a 0.78 ± 0.04 a 0.89 ± 0.05 B,b 0.85 ± 0.05 B,b 0.90 ± 0.05 C,b 0.91 ± 0.03 C,b <0.001
6 0.82 ± 0.04 B,a 0.80 ± 0.07 a 0.84 ± 0.06 B,b 0.79 ± 0.05 A,a 0.89 ± 0.07 C,c 0.87 ± 0.05 C,c 0.003
8 0.76 ± 0.06 A,a 0.74 ± 0.06 a 0.76 ± 0.04 A,a 0.78 ± 0.03 A,ab 0.83 ± 0.05 B,b 0.81 ± 0.02 B,b 0.006
12 0.73 ± 0.09 A,a 0.74 ± 0.08 ab 0.75 ± 0.06 A,b 0.74 ± 0.08 A,ab 0.76 ± 0.05 A,b 0.76 ± 0.05 A,b 0.018
p 0.020 0.099 <0.001 0.011 <0.001 <0.001
Cohesiveness 1 0.16 ± 0.03 b 0.16 ± 0.01 b 0.13 ± 0.03 A,a 0.17 ± 0.03 B,b 0.15 ± 0.03 b 0.16 ± 0.03 b 0.010
4 0.15 ± 0.02 a 0.15 ± 0.02 a 0.16 ± 0.02 C 0.14 ± 0.01 Aa 0.17 ± 0.02 b 0.17 ± 0.02 b 0.018
6 0.14 ± 0.01 a 0.15 ± 0.01 a 0.16 ± 0.02 C,b 0.13 ± 0.01 Aa 0.17 ± 0.01 bc 0.18 ± 0.03 c 0.009
8 0.15 ± 0.01 0.15 ± 0.03 0.14 ± 0.02 B 0.17 ± 0.02 B 0.15 ± 0.01 0.15 ± 0.03 0.932
12 0.16 ± 0.02 0.16 ± 0.03 0.14 ± 0.02 B 0.15 ± 0.03 AB 0.15 ± 0.03 0.15 ± 0.02 0.557
p 0.083 0.511 0.012 0.016 0.063 0.107
Gumminess
(N mm−2)
1 2.8 ± 0.2 C 2.7 ± 0.3 2.7 ± 0.3 B 2.7 ± 0.4 B 2.9 ± 0.3 B 2.9 ± 0.3 B 0.538
4 2.5 ± 0.3 BC,a 3.1 ± 0.7 ab 3.5 ± 0.4 D,b 2.7 ± 0.3 B,ab 3.5 ± 0.5 C,b 3.3 ± 0.4 C,ab 0.005
6 2.5 ± 0.6 BC,a 2.6 ± 0.4 a 3.0 ± 0.5 C,c 2.8 ± 0.3 BC,b 3.1 ± 0.4 B,c 3.3 ± 0.4 C,c 0.004
8 2.3 ± 0.2 A,a 2.6 ± 0.3 b 2.2 ± 0.4 Aa 3.1 ± 0.3 C,c 2.8 ± 0.2 AB,b 2.8 ± 0.2 B,b 0.001
12 2.2 ± 0.2 A,a 2.6 ± 0.6 c 2.4 ± 0.4 AB,bc 1.9 ± 0.3 A,a 2.5 ± 0.4 A,c 2.2 ± 0.4 A 0.004
p 0.022 0.261 <0.001 <0.001 0.001 <0.001
Chewiness
(N mm−1)
1 1.9 ± 0.3 a 2.2 ± 0.5 BC,ab 2.2 ± 0.4 AB,ab 2.6 ± 0.4 BC,b 2.3 ± 0.3 AB 2.3 ± 0.3 B 0.004
4 2.1 ± 0.4 a 2.5 ± 0.3 D,ab 2.8 ± 0.4 B,c 2.3 ± 0.3 B,ab 3.1 ± 0.4 B,c 2.7 ± 0.3 BC,bc 0.003
6 1.9 ± 0.5 a 2.3 ± 0.4 BC,ab 2.7 ± 0.4 B,b 2.1 ± 0.4 B,a 2.7 ± 0.4 B,b 3.3 ± 0.3 C,c <0.001
8 1.9 ± 0.3 a 1.8 ± 0.4 A,a 1.8 ± 0.2 A 2.5 ± 0.4 BC,b 1.8 ± 0.1 A,a 2.3 ± 0.4 B,b 0.010
12 1.6 ± 0.4 b 1.9 ± 0.5 AB,c 1.9 ± 0.6 A,c 1.3 ± 0.4 A,a 1.9 ± 0.3 A,c 1.6 ± 0.3 Ab 0.001
p 0.149 0.008 <0.001 <0.001 <0.001 <0.001
Resilience
(N mm−1)
1 0.16 ± 0.03 b 0.17 ± 0.01 c 0.13 ± 0.03 A,a 0.17 ± 0.03 B,c 0.15 ± 0.03 ab 0.16 ± 0.03 b 0.021
4 0.15 ± 0.02 0.15 ± 0.03 0.16 ± 0.02 B,b 0.14 ± 0.01 A 0.17 ± 0.02 0.17 ± 0.02 0.118
6 0.14 ± 0.01 a 0.16 ± 0.02 b 0.16 ± 0.02 A,b 0.13 ± 0.01 A,a 0.16 ± 0.02 b 0.18 ± 0.03 c 0.009
8 0.15 ± 0.01 0.15 ± 0.03 0.14 ± 0.02 A 0.15 ± 0.02 A 0.15 ± 0.01 0.15 ± 0.02 0.932
12 0.16 ± 0.02 0.16 ± 0.03 0.14 ± 0.02 A 0.15 ± 0.03 A 0.15 ± 0.03 0.15 ± 0.03 0.557
p 0.083 0.511 <0.001 0.017 0.063 0.107

dpm: days postmortem. C: control (distilled water). ASC: ascorbic acid. Cc: Crassiphycus corneus. Uo: Ulva ohnoi. Ap: Arthrospira platensis. Hp: Haematococcus pluvialis. Values are mean ± sd. Superscript uppercase letters indicate differences (p < 0.05) attributable to storage time within each additive treatment. Superscript lowercase letters indicate differences (p < 0.05) attributable to treatments within each storage time.