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. 2019 Jun 15;10(2):109–117. doi: 10.30466/vrf.2019.75360.2008

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Fig. 2 — A) Changes in total volatile basic nitrogen (TVB-N) of rainbow trout ﬁllets during refrigerated storage; B) Peroxide value (meq kg^-1 sample) of trout fillets during refrigerated storage; C) Changes in free fatty acids (FFA) values of fish samples during refrigerated storage. C: Without coating and vacuum control; CV: Without coating and vacuumed control; ZV: Zein coating with vacuum; ZEX: Zein coating with 2.00% extract and vacuumed; ZEO: Zein coating with 1.00% essential oil (EO) and vacuumed; ZEXO: Zein coating with 1.00% EO and 1.00% extract and vacuumed