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Table 6 Total volatile basic nitrogen (TVB-N) of whey protein coated rohu fish fillets

From: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

Days

T0

T1

T2

T3

Mean

0

6.7 ± 0.13

6.70 ± 0.13

6.7 ± 0.13

6.7 ± 0.13

6.70 ± 0.13e

10

9.6 ± 0.19

8.10 ± 0.16

8.0 ± 0.16

7.8 ± 0.16

8.38 ± 0.18d

20

12.6 ± 0.25

9.5 ± 0.19

9.3 ± 0.19

8.8 ± 0.18

10.05 ± 0.31c

30

15.6 ± 0.31

10.9 ± 0.22

10.6 ± 0.21

9.9 ± 0.20

11.75 ± 0.41b

40

18.6 ± 0.37

12.3 ± 0.25

11.9 ± 0.24

10.9 ± 0.22

13.43 ± 0.26a

Mean

12.6 ± 0.25a

9.5 ± 0.14b

9.3 ± 0.14b

8.81 ± 0.18c

 
  1. T0: Without coating T1: Whey: Glycerol (1:2) T2: Whey: Sorbitol (1:2) T3: Whey: Glycerol: Sorbitol (1:1:1)
  2. The values are mean ± SD of three independent measurements, Means sharing similar letter in a row and column are statistically non-significant ( P > 0.05)
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Lipids in Health and Disease

ISSN: 1476-511X