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. 2015 Oct 18;53(1):757–765. doi: 10.1007/s13197-015-2060-4

Fig. 1.

Fig. 1

Changes in pH (a), peroxide value (PV) (b), total volatile basic nitrogen (TVB-N) (c) and free fatty acid (FFA) (d) of coated fillets during storage (C: control, C-A: coated with CMC and sodium alginate, C-A-CEO 1 %: coated with CMC and sodium alginate containing 1 % CEO, C-A-CEO 1.5 %: coated with CMC and sodium alginate containing 1.5 % CEO)