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. 2021 Jan 13;9(3):1542–1550. doi: 10.1002/fsn3.2129

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© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Changes in pH values of trout samples treated with combined SNE and ε‐PL at 4°C during storage. T1: Control; T2: 3% SNE + 0.1% ɛ‐PL; T3: 3% SNE + 0.2% ɛ‐PL; T4: 6% SNE + 0.1% ɛ‐PL; T5: 6% SNE + 0.2% ɛ‐PL. ^a‐c Mean during storage presented by a different letter is significantly different (p < .05). ^A‐C Mean between treatments presented by a different letter is significantly different (p < .05)