Table 2 Thaw yield and Drip loss of whey protein coated rohu fish fillets
From: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
Days | Thaw yield (%) | Drip loss (%) | ||||||
|---|---|---|---|---|---|---|---|---|
T0 | T1 | T2 | T3 | T0 | T1 | T2 | T3 | |
10 | 98.59 ± 1.97 | 101.53 ± 2.03 | 101.52 ± 2.03 | 101.92 ± 2.04 | 1.301 ± 0.03 | 0.927 ± 0.02 | 0.849 ± 0.02 | 0.653 ± 0.01 |
20 | 97.35 ± 1.95 | 100.57 ± 2.01 | 100.63 ± 2.01 | 101.23 ± 2.02 | 1.25 ± 0.02 | 0.945 ± 0.02 | 0.876 ± 0.02 | 0.677 ± 0.01 |
30 | 96.11 ± 1.92 | 99.59 ± 1.99 | 99.73 ± 1.99 | 100.51 ± 2.01 | 1.27 ± 0.03 | 0.974 ± 0.02 | 0.894 ± 0.02 | 0.711 ± 0.01 |
40 | 94.84 ± 1.90 | 98.60 ± 1.97 | 98.81 ± 1.98 | 99.77 ± 2.00 | 1.31 ± 0.03 | 0.994 ± 0.02 | 0.922 ± 0.02 | 0.736 ± 0.01 |
Mean | 96.72 ± 1.93b | 100.07 ± 2.00a | 100.17 ± 2.00a | 100.86 ± 2.02a | 1.283 ± 0.03a | 0.960 ± 0.02b | 0.885 ± 0.02c | 0.694 ± 0.01d |