Skip to main content

Table 5 Changes in PV (meq O2 /kg lipid) 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

0

3

6

9

12

15

18

21

24

T1

0.923 k

1.24ik

2.43fk

2.97dk

3.52dk

5.70 cd

8.10c

11.12b

15.16a

5.68A

T2

0.656 k

1.15jk

1.78fk

2.24fk

2.87ek

3.42dk

4.32dg

4.79df

5.20de

3.00B

T3

0.642 k

0.780 k

0.998 k

1.15jk

2.40fk

2.81ek

3.51dk

3.75dj

4.25dh

2.25BC

T4

0.525 k

0.720 k

1.01 k

1.45ik

2.15fk

3.41dk

3.94di

4.72df

5.24de

2.58BC

T5

0.342 k

0.506 k

0.781 k

1.05jk

1.67hk

2.58ek

3.78dj

3.89di

4.50dk

2.12CD

T6

0.132 k

0.256 k

0.456 k

0.528 k

0.829 k

1.52hk

1.93gk

2.54ek

3.50dk

1.29D

Mean

0.53E

0.78E

1.32DE

1.56DE

2.23CD

3.24C

4.28B

5.13B

6.30A

 
  1. T1 Control, T2 Chitosan 2%, T3 Chitosan 2% and clove oil, T4 Clove oil, T5 Nanochitosan 2%, T6 Nanochitosan 2% and clove oil
  2. 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