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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Fig. 3

Peroxide value (PV) (a) and thiobarbituric acid reactive substances (TBARS) (b) of sardine surimi gels without and with 1% COS-L from squid pen during refrigerated storage at 4 °C for 10 days. CON: gel without addition of COS-L; COS-L: gel added with 1% COS-L. Bars represent the standard deviation (n = 3). Different lowercase letters on the bars within the same sample indicate significant differences (p < 0.05). Different uppercase letters on the bars within the same storage time indicate significant differences (p < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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