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. 2021 Aug 9;10(8):1841. doi: 10.3390/foods10081841

Figure 1.

Figure 1

Changes in moisture content (a), pH (b), TCA-soluble peptide (c), free fatty acid (d), total volatile base-nitrogen (TVB-N) (e), and trimethylamine (TMA) (f) of farmed hybrid catfish dorsal muscle (―●―), lateral line (---■---), and ventral muscle (⋯▲⋯) during 15 days of refrigerated storage. The bars indicate standard deviation from triplicate determinations.