Figure 3.

Effects of 1018k6-PP surfaces on the chemical quality of salmon fillets. (A) Changes in TVB-N (A), TMA-N (B), and TBARS (C) of Salmon salar fillets packaged in active 1018K6-PP films during storage at 4 °C. CTR (blue lines)—PP films without 1018K6; 1018K6-PP (green lines)—PP films functionalized with 1018K6. Results are means of three independent experiments and error bars represent the standard error (sem). Different letters at each sampling time are used for significantly different samples, according to Tukey test (uppercase letters: p < 0.01).