Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

Table 2

Levels of proteins and lipids in the minced tilapia with respect to storage time.

Time (days)	Protein	Lipids
0	12.43^ab	5.49^b
60	12.73^a	5.59^ab
120	11.74^b	6.04^a
180	12.74^a	5.54^b

The standard error for the proteins was 0.265, while the standard error for the lipids was 0.152. The means ( = 3) that are followed by different letters differ by the Tukey test.