Fig. 4: Volcanic maps of the identified differential metabolites of tilapia skins and soups in the boiling process. | npj Science of Food

Fig. 4: Volcanic maps of the identified differential metabolites of tilapia skins and soups in the boiling process.

From: Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

Fig. 4

A Tilapia skins at 0 and 10 min. B Tilapia skins at 10 and 30 min. C Tilapia skins at 30 and 60 min. D Tilapia skin soups at 10 and 30 min. E Tilapia skin soups at 30 and 60 min. Blue, red, and gray numbers/spots indicate the identified chemicals with significant increases, significant decreases, and no significant changes. The numbers before and in the brackets indicate the numbers of the identified chemicals and metabolites, respectively.

Back to article page