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. 2018 Oct 4;28(2):433–440. doi: 10.1007/s10068-018-0486-y

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© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

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Fig. 2 — Changes in total volatile base nitrogen (TVB-N) (A) and peroxide value (PV) (B) of silver carp fillets coated with sodium alginate (SA) containing Mentha spicata essential oil (MSO) and cellulose nanoparticle (CN) during refrigerated storage. Each number is the mean of three samples taken from different experiments. Control, SA coating, SA + MSO 0.5%, SA + MSO 1%, SA + CN 0.25%, SA + CN 0.5%, SA + MSO 0.5% + CN 0.25%, SA + MSO 0.5% + CN 0.5%, SA + MSO 1% + CN 0.25%, and SA + MSO 1% + CN 0.5%. Each sample was analyzed in triplicate

Inline graphic — Changes in total volatile base nitrogen (TVB-N) (A) and peroxide value (PV) (B) of silver carp fillets coated with sodium alginate (SA) containing Mentha spicata essential oil (MSO) and cellulose nanoparticle (CN) during refrigerated storage. Each number is the mean of three samples taken from different experiments. Control, SA coating, SA + MSO 0.5%, SA + MSO 1%, SA + CN 0.25%, SA + CN 0.5%, SA + MSO 0.5% + CN 0.25%, SA + MSO 0.5% + CN 0.5%, SA + MSO 1% + CN 0.25%, and SA + MSO 1% + CN 0.5%. Each sample was analyzed in triplicate