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. 2020 Sep 9;7:155. doi: 10.3389/fnut.2020.00155

Figure 2.

Figure 2

Sensory score (A), redness value (a*) (B), total mesophilic bacteria count (MBC) (C), total psychrotrophic bacteria count (PBC) (D), hydrogen sulfide–producing bacteria count (E), total volatile basic nitrogen (TVB-N) values (F), thiobarbituric acid–reactive substances (TBARS) values (G), and water-holding capacity (WHC) (H) of salmon filets under four different storage conditions.