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. 2020 Apr 9;9(4):464. doi: 10.3390/foods9040464

Figure 1.

Figure 1

Changes in sensory score (-▲-) and K-value (-●-) of sea bream stored in ice. Each point represent the mean value of six replicate measurements (three fish samples x two storage experiments at each sampling point). Error bars denote standard deviation. The labels of sensory scores denote the freshness category according to EU grading system.