Table 4 Changes in TMA (mg/100 g) of fish steak samples during storage at 4 °C

T1

0.460^j

0.801^j

1.45^gj

5.05^ce

5.10^ce

6.48^bd

7.14^bc

8.24^ab

9.82^a

4.94^A

T2

0.330 ^j

0.723 ^j

0.892 ^j

1.11^hj

1.62^gj

1.77^gj

2.11^gj

2.67^fj

3.11^ei

1.59^C

T3

0.320 ^j

0.470 ^j

0.687 ^j

0.872 ^j

0.950^ij

1.50^gj

1.78^gj

2.11^gj

2.50^gj

1.23^CD

T4

0.340 ^j

8.20^ab

1.42^gj

1.72^gj

2.20^gj

2.73^fj

3.23^eh

3.52^eg

4.61^df

3.10^B

T5

0.287 ^j

0.441^j

0.522 ^j

0.651 ^j

0.801^j

0.885 ^j

0.930^ij

1.20^hj

1.57ij

0.80^D

T6

0.178 ^j

0.232 ^j

0.263 ^j

0.478 ^j

0.721 ^j

0.832 ^j

0.921^j

0.941^ij

1.32^gj

0.76^B

Mean

0.31^F

1.81^CD

0.87^EF

1.64^DE

1.89^CD

2.36^BCD

2.68^BC

3.11^AB

3.97^A