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. 2021 Jan 26;10(2):250. doi: 10.3390/foods10020250

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© 2021 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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Changes in color parameters, (a) L*, (b) a*, (c) b*, (d) chroma, (e) hue angle, and (f) ΔE, measured in fillets of triggerfish packed in air (AIR), vacuum (VP), and modified atmosphere (MAP) stored refrigerated for 15 days. Values are means of n = 2 fillets and whiskers represent the standard-error (SE).

Changes in color parameters, (a) L*, (b) a*, (c) b*, (d) chroma, (e) hue angle, and (f) ΔE, measured in fillets of triggerfish packed in air (AIR), vacuum (VP), and modified atmosphere (MAP) stored refrigerated for 15 days. Values are means of n = 2 fillets and whiskers represent the standard-error (SE).