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

Table 6

Sensory analysis for the rancid aroma of minced tilapia.

Treatments	Days of storage
	0	60	120	180
Without antioxidante	1.87	2.00	2.12	2.15
BHT: 100 µg/g	1.37	2.37	1.75	2.35
Nori: 25 µg GAE^*/g	1.42	1.12	2.12	2.65
Nori: 50 µg GAE^*/g	2.07	1.82	1.87	3.65
Hijiki: 25 µg GAE^*/g	1.60	2.05	2.12	2.15
Hijiki: 50 µg GAE^*/g	1.75	2.30	3.00	3.00
= 0.0086	1.68^B	1.95^AB	2.17^AB	2.65^A

The standard error for storage time is 0.18. The means ( = 3) that are followed by capital letters in the rows do not differ by the Tukey test.
^*GAE: gallic acid equivalents based in the phenolic compounds.