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. 2021 Jan 18;10(1):181. doi: 10.3390/foods10010181

Figure 2.

Figure 2

Evolution of Ulva rigida (UR) texture parameters during preservation at 4 and 16 °C. (a) Cohesiveness parameter in Newton units of force (N); (b) Crispness parameter; (c) Hardness parameter in Newton units of force (N); (d) Penetration work in Newton units of force by millimeter. The asterisk indicates significant differences between preservation temperatures at each sampling point (p < 0.05). Data are expressed as mean ± standard deviation (n = 3).