. 2021 Aug 23;10(8):1962. doi: 10.3390/foods10081962

Table 10.

OA, VBN, TBARS, and TBC of vacuum batter-fried chub mackerel with sauce during storage at three different freezer temperatures for 75 days ^a.

Temperature (°C)	Day	OA (Score)	VBN (mg%)	TBARS (mg MDA/kg)	TBC (log CFU/g)
−13	0	8.92 ± 0.08 ^a	11.13 ± 0.47 ^a	1.28 ± 0.05 ^a	2.19 ± 0.05^a
	15	8.83 ± 0.04 ^ab	11.58 ± 0.20 ^a	1.41 ± 0.12 ^a	2.69 ± 0.01 ^b
	30	8.68 ± 0.05 ^abc	11.82 ± 1.22 ^a	1.68 ± 0.45 ^a	2.73 ± 0.03 ^b
	45	8.50 ± 0.03 ^abc	12.05 ± 0.96 ^a	1.83 ± 0.31 ^a	2.76 ± 0.02 ^b
	60	8.44 ± 0.00 ^bc	12.40 ± 0.47 ^a	2.08 ± 0.56 ^a	2.78 ± 0.03 ^b
	75	8.27 ± 0.06 ^c	13.11 ± 0.62 ^a	2.13 ± 0.21 ^a	2.85 ± 0.02 ^b
−18	0	8.92 ± 0.08 ^a	11.13 ± 0.47 ^a	1.28 ± 0.05 ^a	2.19 ± 0.05 ^a
	15	8.95 ± 0.04 ^a	11.59 ± 0.20 ^a	1.47 ± 0.28 ^a	2.81 ± 0.02 ^b
	30	8.63 ± 0.10 ^abc	11.70 ± 0.12 ^a	1.64 ± 0.27 ^a	2.74 ± 0.01 ^b
	45	8.67 ± 0.06 ^abc	11.82 ± 0.77 ^a	1.81 ± 0.26 ^a	2.76 ± 0.04 ^b
	60	8.39 ± 0.08 ^bc	12.17 ± 0.23 ^a	2.03 ± 0.21 ^a	2.81 ± 0.03 ^b
	75	8.30 ± 0.05 ^c	12.29 ± 0.35 ^a	2.08 ± 0.10 ^a	2.86 ± 0.03 ^b
−23	0	8.92 ± 0.08 ^a	11.13 ± 0.47 ^a	1.28 ± 0.05 ^a	2.19 ± 0.05 ^a
	15	8.83 ± 0.04 ^ab	11.59 ± 0.41 ^a	1.47 ± 0.48 ^a	2.77 ± 0.04 ^b
	30	8.67 ± 0.08 ^abc	11.94 ± 0.20 ^a	1.69 ± 0.09 ^a	2.75 ± 0.03 ^b
	45	8.54 ± 0.24 ^abc	11.94 ± 0.20 ^a	1.81 ± 0.07 ^a	2.71 ± 0.11 ^b
	60	8.29 ± 0.08 ^c	12.05 ± 0.59 ^a	1.97 ± 0.32 ^a	2.75 ± 0.04 ^b
	75	8.25 ± 0.07 ^c	12.17 ± 0.31 ^a	1.97 ± 0.14 ^a	2.77 ± 0.05 ^b

Notes: Values are expressed as the mean ± standard error of mean. The means of each parameters with different letters are significantly different according to Tukey’s test (p < 0.05).