Table 6. Changes in proximate composition (moisture, protein, lipid, and ash content) of different smoked products on different days of storage at refrigeration temperature.
Storage period (days) |
Treatment |
Proximate composition |
|||
Moisture (%) |
Protein (%) |
Lipid (%) |
Ash (%) |
||
01 |
T1 |
68.80±0.45b |
19.45±0.33b |
10.28±0.64b |
1.55±0.06a |
T2 |
67.19±0.31c |
20.20±0.61a |
11.40±0.24a |
1.58±0.27a |
|
Control |
70.79±0.50a |
18.48±0.54c |
9.52±0.34c |
1.48±0.37a |
|
07 |
T1 |
68.87±0.42b |
19.46±0.42b |
10.12±0.37b |
1.58±0.27a |
T2 |
67.38±0.28c |
20.37±0.57c |
11.23±0.35a |
1.56±0.23a |
|
Control |
70.85±0.58a |
18.53±0.57a |
9.32±0.24c |
1.50±0.27a |
|
14 |
T1 |
69.89±0.37b |
19.47±0.44b |
10.06±0.38b |
1.59±0.29a |
T2 |
67.49±0.19c |
20.38±0.54a |
11.11±0.47a |
1.62±0.40a |
|
Control |
70.99±0.54a |
18.59±0.51c |
9.16±0.22c |
1.52±0.30a |
|
21 |
T1 |
69.92±0.19b |
19.47±0.43b |
10.03±0.42b |
1.57±0.15a |
T2 |
67.64±0.59c |
20.41±0.52a |
11.07±0.44a |
1.61±0.36a |
|
Control |
71.11±0.42a |
18.60±0.42c |
9.16±0.22c |
1.58±0.35a |
|
28 |
T1 |
70.01±0.29b |
19.48±0.44b |
10.09±0.47b |
1.61±0.22a |
T2 |
67.77±0.44c |
20.44±0.65a |
11.50±0.19a |
1.60±0.37a |
|
Control |
70.76±0.93a |
18.61±0.16c |
9.20±0.26c |
1.54±0.11a |
|
35 |
T1 |
70.04±0.29b |
19.45±0.21b |
10.07±0.48b |
1.59±0.11a |
T2 |
67.82±0.37c |
20.45±0.52a |
11.01±0.49a |
1.62±0.28a |
|
Control |
ND |
ND |
ND |
ND |
|
p-value |
|
|
|
|
|
Days |
0.007 |
0.993 |
0.473 |
0.998 |
|
Treatments |
0.000 |
0.000 |
0.000 |
0.753 |
|
ND = no data. The p-values indicating significant differences (p<0.05) between the treatments, and storage periods (days).