Table 2 Effect of ambient storage on the chemical measurements of aerobically packaged fish curls incorporated with rice, corn, black gram and peanut flour (Mean ± SE) ^*

pH

6.34 ± 0.01^Ae

6.19 ± 0.007^Ad

6.14 ± 0.01^Ac

6.07 ± 0.006^Ab

5.90 ± 0.005^Aa

6.41 ± 0.009^Be

6.34 ± 0.007^Bd

6.28 ± 0.006^Bc

6.23 ± 0.006^Bb

6.11 ± 0.02^Ba

6.36 ± 0.01^Ac

6.27 ± 0.006^Cb

6.25 ± 0.006^Cb

6.16 ± 0.01^Ca

6.14 ± 0.01^Ca

6.57 ± 0.007^Ce

6.50 ± 0.005^Dd

6.44 ± 0.008^Dc

6.39 ± 0.009^Db

6.34 ± 0.01^Da

TBARS (mg malonaldehyde/Kg.)

0.38 ± 0.006^Ca

0.46 ± 0.008^Bb

0.65 ± 0.007^Cc

0.79 ± 0.02^Ad

1.28 ± 0.01^BCe

0.30 ± 0.01^Aa

0.43 ± 0.01^Ab

0.54 ± 0.01^Ac

0.64 ± 0.008^Ad

1.18 ± 0.02^Ae

0.35 ± 0.01^Ba

0.54 ± 0.007^Cb

0.61 ±0.009 ^Bc

0.73 ± 0.009^Bd

1.26 ± 0.02^Be

0.44 ± 0.006^Da

0.56 ± 0.01^Db

0.70 ± 0.010^Dc

0.78 ± .008^Cd

1.31 ± 0.11^Ce