From: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
Days | Oil uptake (%) | pH | ||||||
---|---|---|---|---|---|---|---|---|
T0 | T1 | T2 | T3 | T0 | T1 | T2 | T3 | |
10 | 18.00 ± 0.36 | 15.12 ± 0.30 | 15.01 ± 0.30 | 13.72 ± 0.27 | 6.18 ± 0.12 | 6.16 ± 0.12 | 6.16 ± 0.12 | 6.17 ± 0.12 |
20 | 18.10 ± 0.36 | 15.22 ± 0.30 | 15.11 ± 0.30 | 13.82 ± 0.28 | 5.73 ± 0.11 | 5.77 ± 0.12 | 5.81 ± 0.12 | 5.86 ± 0.12 |
30 | 18.19 ± 0.36 | 15.37 ± 0.31 | 15.26 ± 0.31 | 13.94 ± 0.28 | 6.38 ± 0.13 | 6.15 ± 0.12 | 6.14 ± 0.12 | 6.11 ± 0.12 |
40 | 18.25 ± 0.36 | 15.57 ± 0.31 | 15.44 ± 0.31 | 14.08 ± 0.28 | 7.06 ± 0.14 | 6.55 ± 0.13 | 6.49 ± 0.13 | 6.37 ± 0.13 |
Mean | 18.17 ± 0.36a | 15.42 ± 0.31b | 15.29 ± 0.31b | 13.95 ± 0.28c | 6.63 ± 0.13a | 6.32 ± 0.13b | 6.29 ± 0.13b | 6.23 ± 0.12c |