Table 2.

Composition and coding of the different gel coatings of the refrigerated sardine fillets.

Coding	Composition of Coatings	Total RE * in the Coating
C	No coating	0%
H	Hydrogel: 10% w/w gelatin in H2O	0%
O	Oleogel: 15% w/w monoglycerides in sunflower oil	0%
BG	20% oleogel + 80% hydrogel	0%
HR	Hydrogel: 10% w/w gelatin in H2O	2%
OR	Oleogel: 15% w/w monoglycerides in sunflower oil	2%
BGHR	20% oleogel + 80% hydrogel	2% (added in the aqueous phase)
BGOR	20% oleogel + 80% hydrogel	2% (added the lipid phase)

* RE = rosemary extract.