Figure 4.
Evolution of hexanal (AU × 10−6 per g dry mater) (mean area ± standard deviation) of fish patties, elaborated with different natural extracts, after 11 days of at 4 °C under simulated retail display conditions. Control: 200 ppm acerola + 200 ppm citric extract (Ct); 200 ppm acerola + 200 ppm hydroxytyrosol extract (HXT); 200 ppm acerola + 200 ppm pomegranate extract (P); 200 ppm acerola + 200 ppm rosemary extract (R). Different letters (a, b, c) in the same column indicate significant differences between samples (p < 0.05).