Table 6 Changes in TBARS (mg MDA/kg) of fish steak samples during storage at 4 °C

T1

0.454^fh

0.678^fh

1.52^eg

2.32^de

3.47 ^cd

3.82^bc

4.52^ac

4.79^ab

5.21^a

2.98^A

T2

0.245 ^h

0.352^fh

0.372^fh

0.424^fh

0.473^fh

0.601^fh

0.642^fh

0.801^fh

0.924^fh

0.54^B

T3

0.278^gh

0.361^fh

0.397^fh

0.421^fh

0.578^fh

0.594^fh

0.621^fh

0.723^fh

0.896^fh

0.54^B

T4

0.321^gh

0.421^fh

0.521^fh

0.582^fh

0.678^fh

0.741^fh

0.787^fh

0.998^fh

1.61^de

0.74^B

T5

0.256 ^h

0.321^gh

0.381^fh

0.432^fh

0.524^fh

0.632^fh

0.652^fh

0.781^fh

0.806^fh

0.53^B

T6

0.224^fh

0.272^gh

0.321^gh

0.382^fh

0.471^fh

0.521^fh

0.542^fh

0.652^fh

0.742^fh

0.45^B

Mean

0.29^E

0.40^E

0.58^DE

0.76^CDE

1.03^BCD

1.15^BC

1.29^AB

1.46^AB

1.69^A