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. 2023 Aug 10;12(16):3015. doi: 10.3390/foods12163015

Figure 1.

Figure 1

pH of gutted rainbow trout packaged under different conditions during storage at 3 °C. Packaging type: MAP1 (40% CO2 + 60% N2), MAP2 (60% CO2 + 40% N2), MAP3 (90% CO2 + 10% N2), and VP (vacuum packaging). Bars indicate standard error. Different lowercase letters indicate significant differences (p < 0.05) in means (n = 3) between packaging systems on the same day.