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. 2021 Apr 21;10(5):910. doi: 10.3390/foods10050910

Figure 3.

Figure 3

Postmortem changes in pH (A) and water holding capacity (WHC; B) of rainbow trout fillets treated with distilled water (CONTROL); ascorbic acid (ASC) and aqueous extracts of Crassiphycus corneus (Cc), Ulva ohnoi (Uo), Arthrospira platensis (Ap) and Haematococcus pluvialis (Hp) during a 12-day cold storage (4 °C) period. Values are expressed as mean ± sd.