Table 4. Changes in the overall acceptability scores of common carp burgers with different formulations during 18 days of refrigerated storage

Time	Treatment
	Control (0%)	Incorporated with 2.5% PBPs	Incorporated with 5% PBPs	Incorporated with 2.5% encapsulated PBPs	Incorporated with 5% encapsulated PBPs
0	9.33 ± 0.58Aa	9.67 ± 0.58Aa	9.00 ± 0.00Aa	9.33 ± 0.58Aa	9.67 ± 0.58Aa
3	7.67 ± 0.58Ab	7.67 ± 0.58Ab	7.33 ± 0.58Ab	8.00 ± 0.00Ab	7.67 ± 0.58Ab
6	5.33 ± 0.58Ac	5.33 ± 0.58Ac	5.67 ± 0.58Ac	6.33 ± 0.58Ac	6.67 ± 0.58Ab
9	3.67 ± 0.58Cd	4.67 ±0.58BCc	4.67 ± 0.58BCd	5.67 ± 0.58ABc	6.67 ± 0.58Ab
12	2.67 ± 0.58De	3.67 ± 0.58Cd	4.00 ± 0.00BCde	4.67 ± 0.58ABd	5.33 ± 0.58Ac
15	1.33 ± 0.58Df	3.00 ± 0.00Cd	3.67 ± 0.58BCe	4.33 ± 0.58ABd	4.67 ± 0.58Acd
18	1.00 ± 0.00Df	1.67 ± 0.58CDe	2.33 ± 0.58BCf	3.33 ± 0.58ABe	4.00 ± 1.00Ad

Values are mean ± SD.
Capital letters in the same line indicate significant differences (p < 0.05) of treatment.
Small letters in the same column indicate significant differences (p < 0.05) in storage.
PBPs, phycobiliproteins.