Table 1 Changes in the texture (kg/cm²) of fish steak samples during storage at 4 °C

T1

2.52^eg

2.46^ag

2.63^ae

2.40^ah

2.10^ah

1.92^bh

1.68^dh

1.42^gh

1.05 ^h

2.02^BC

T2

2.59^af

2.46^ag

2.15^ah

1.82^ch

1.74^dh

1.65^eh

1.43 ^fg

1.24 ^h

1.10 ^h

1.79^C

T3

2.96^ac

2.53^ag

2.35^ah

2.11^ah

2.01^ah

1.84^ch

1.76^dh

1.70dg

1.61^eh

2.09^BC

T4

3.06^ab

2.96^ac

2.49^ag

2.30^ah

2.24^ah

2.10^ah

1.94^bh

1.72^dh

1.48^eh

2.25^AB

T5

2.56^ag

2.46^ag

2.35^ah

2.15^ah

1.82^ch

1.64^eh

1.42^gh

1.26 ^h

1.20^ah

1.87^C

T6

3.54^ah

3.11^a

3.03^ab

2.82^ad

2.54^ag

2.30^ah

1.96^ah

1.74^dh

1.58^eh

2.51^A

Mean

2.87^A

2.66^AB

2.50^AB

2.26^BC

2.07^CD

1.90^CDE

1.69^DEF

1.51^EF

1.33^F