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. 2020 Nov 11;25(22):5260. doi: 10.3390/molecules25225260

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effect of edible film sensory parameters: fishy odor intensity (I), aromatic odor intensity (II), color (oxidation) (III) and general acceptability (IV) in Atlantic horse mackerel burgers coated with different film formulations (control without coating film, chitosan, sea fennel plant (SFP) incorporated in a chitosan-based film and sea fennel extract (SFE) incorporated in a chitosan-based film) and stored at 4 °C for 12 days. Different uppercase letters indicate significant differences (p < 0.05) over storage time in each treatment. Different lowercase letters indicate significant differences (p < 0.05) due to the treatment.