Figure 2.
Changes in (A) total viable count (TVC) and (B) total psychrotrophic count (TPC) of fish fillets during refrigerated storage. (C: control, without treatment, SA: coated with sodium alginate, SA-HEO-0.5%: coated with sodium alginate containing 0.5% HEO, SA-HEO-1%: coated with sodium alginate containing 1% HEO).