Food Production, Processing and Nutrition

Table 2 Changes in pH of fish steak samples during storage at 4 °C

From: Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage

Treatments	Storage period (day)									Mean
Treatments	0	3	6	9	12	15	18	21	24	Mean
T1	6.27^a	6.22^a	6.35^a	6.39^a	6.41^a	6.55^a	6.58^a	6.64^a	6.78^a	6.46^A
T2	6.06^a	5.90^a	5.96^a	6.1^a	6.17^a	6.21^a	6.24^a	6.29^a	6.33^a	6.14^A
T3	6.05^a	6.06^a	6.08^a	6.12^a	6.15^a	6.19^a	6.22^a	6.27^a	6.31^a	6.16^A
T4	6.13^a	6.06^a	6.09^a	6.15^a	6.18^a	6.21^a	6.30^a	6.34^a	6.39^a	6.20^A
T5	5.86^a	5.85^a	6.03^a	6.08^a	6.15^a	6.20^a	6.23^a	6.29^a	6.34^a	6.11^A
T6	5.93^a	5.83^a	6.04^a	6.10^a	6.17^a	6.21^a	6.25^a	6.30^a	6.37^a	6.13^A
Mean	6.05^A	5.98^A	6.09^A	6.15^A	6.20^A	6.26^A	6.30^A	6.35^A	6.42^A

T1 Control, T2 Chitosan 2%, T3 Chitosan 2% and clove oil, T4 Clove oil, T5 Nanochitosan 2%, T6 Nanochitosan 2% and clove oil
Means within the same column having different capital letters are significantly different at a significance level of P ≤ 0.05 for treatments, and means within the same row having different capital letters are significantly different for time of storage. Means within the same column having different small letters have significant differences among treatments at a significance level of P ≤ 0.05

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ISSN: 2661-8974

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