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

Table 5

Sensory analysis for the color of minced tilapia.

Treatments	Days of storage				= 0.0304
	0	60	120	180
Without antioxidant	1.62	1.62	1.75	1.80	1.70^b
BHT: 100 µg/g	1.12	1.62	1.37	2.20	1.58^b
Nori: 25 µg GAE^*/g	1.85	1.47	1.75	2.00	1.77^ab
Nori: 50 µg GAE^*/g	2.40	2.30	2.62	3.00	2.58^ab
Hijiki: 25 µg GAE^*/g	1.77	2.62	2.50	2.65	2.38^ab
Hijiki: 50 µg GAE^*/g	3.10	3.07	4.12	4.00	3.57^a
= 0.0480	1.98^B	2.12^AB	2.35^AB	2.61^A

The standard errors for treatment and time are 0.32 and 0.18, respectively. The means ( = 3) that are followed by capital letters in the rows and lowercase letters do not differ by the Tukey test.
^*GAE: gallic acid equivalents based in the phenolic compounds.