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

Table 4

Total volatile base nitrogen (mg n/100 g) of minced tilapia stored for 180 days.

Treatments	Days of storage				= 0.0248
	0	60	120	180
Without antioxidant	4.14	3.72	4.62	6.55	6.40^a
BHT: 100 µg/g	2.50	3.34	7.75	6.03	4.91^ab
Nori: 25 µg GAE^*/g	3.70	3.34	4.31	6.81	4.54^ab
Nori: 50 µg GAE^*/g	1.55	3.04	5.17	6.12	3.97^b
Hijiki: 25 µg GAE^*/g	2.84	2.83	7.75	6.55	4.99^ab
Hijiki: 50 µg GAE^*/g	3.79	2.14	5.17	6.89	4.50^b
< 0.0001	3.08^B	3.07^B	6.89^A	6.49^A

The standard errors are as follows: 0.34 for treatment, 0.22 for time, and 0.53 for the interaction between treatment and time. The means ( = 3) that are followed by capital letters in the rows and lowercase letters in the columns do not differ by the Tukey test.
^*GAE: gallic acid equivalents based in the phenolic compounds.