Table 6.
Chemical (VBN and TBARS) and microbial (TBC) properties of raw, vacuum batter-fried (VBF), vacuum batter-fried and sauced (VBFS), deep batter-fried (DBF), and deep batter-fried and sauced (DBFS) chub mackerel.
| Parameters | Raw | VBF | VBFS | DBF | DBFS |
|---|---|---|---|---|---|
| VBN (mg%) | 7.84 ± 0.42 a | 11.94 ± 0.20 b | 11.13 ± 0.48 b | 12.40 ± 0.31 b | 11.74 ± 0.17 b |
| TBARS (mg MDA/kg) | 1.02 ± 0.29 a | 1.34 ± 0.08 b | 1.28 ± 0.04 ab | 1.49 ± 0.09 b | 1.38 ± 0.02 b |
| TBC (log CFU/g) | 3.20 ± 0.02 a | 2.72 ± 0.10 b | 2.19 ± 0.05 c | 2.77 ± 0.05 b | 2.14 ± 0.07 c |
Notes: Values are expressed as the mean ± standard error of mean. The means of each parameter with different letters are significantly different according to Tukey’s test (p < 0.05).