Fig. 9
Chemical characteristics of terasi samples made from shrimp (S) and fish (F) under different proportions, including: A pH value, B concentration of trichloroacetic (TCA)-soluble peptides, C concentration of thiobarbituric acid reactive substances (TBARS), D concentration of histamine and E concentration of acrylamide. Data (n = 5) were expressed as mean ± SD. Different letters indicate significant difference (p < 0.05) following one-way Anova and Tukey’s HSD post hoc test