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

Table 1

Proximate chemical composition of the minced tilapia.

Treatments of minced	Chemical composition (g/100 g)
	Moisture	Protein	Lipids	Ash
Without antioxidant	82.03	12.08	5.12	0.44
BHT: 100 µg/g	81.03	12.38	5.79	0.45
Nori: 25 µg GAE^*/g	81.41	11.54	5.60	0.47
Nori: 50 µg GAE^*/g	80.04	13.16	6.00	0.48
Hijiki: 25 µg GAE^*/g	80.93	12.69	5.72	0.45
Hijiki: 50 µg GAE^*/g	80.80	12.60	5.71	0.46

The standard errors are as follows: 0.732 for moisture; 0.649 for proteins; 0.372 for lipids; and 0.026 for ash. The mean values ( = 3) were obtained on a wet basis.
^*GAE: gallic acid equivalents based in the phenolic compounds.