. 2019 Jun 18;5(6):e01804. doi: 10.1016/j.heliyon.2019.e01804

Table 1.

pH changes of seabream during cold storage at 2 °C.

Parameters	Slaughter	Ice	Days
Parameters	Slaughter	Ice	1	7	11	15	17
pH	Control	Control	6.50 ± 0.02^a	6.46 ± 0.14^a	6.25 ± 0.26^a	6.54 ± 0.01^a	6.65 ± 0.18^a
	Control	CBG-β-CD	6.43 ± 0.08^a	6.45 ± 0.01^a	6.40 ± 0.12^a,b	6.46 ± 0.05^a	6.52 ± 0.02^a
	10 mgCEO-β-CD/kg	Control	6.47 ± 0.05^a	6.40 ± 0.05^a	6.57 ± 0.22^a,b	6.49 ± 0.03^a	6.54 ± 0.05^a
	10 mgCEO-β-CD/kg	CBG-β-CD	6.34 ± 0.04^a	6.23 ± 0.27^a	6.69 ± 0.05^b	6.50 ± 0.06^a	6.59 ± 0.07^a
	15 mgCEO-β-CD/kg	Control	6.40 ± 0.04^a	6.39 ± 0.02^a	6.65 ± 0.06^a,b	6.53 ± 0.06^a	6.54 ± 0.03^a
	15 mgCEO-β-CD/kg	CBG-β-CD	6.42 ± 0.09^a	6.36 ± 0.03^a	6.61 ± 0.05^a,b	6.43 ± 0.04^a	6.60 ± 0.07^a

NOTE: Data are expressed as means ± standard deviation (n = 3). Different letters within the column and row indicate significant differences (p ≤ 0.05).