Figure 3 | Scientific Reports

Figure 3

From: Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

Figure 3

Lipid (A), protein oxidation (B), Lightness—L* (C), redness—a* (D), and yellowness—b* (E), hardness (F), chewiness (G), cohesiveness (H), springiness (I), and resilience (J) in rainbow trout (Oncorhynchus mykiss) fillets under refrigerated storage (4 °C) for nine days. Bars represent average ± standard deviation (n = 3). TBARS—thiobarbituric acid-reactive substances and MDA—malondialdehyde. Control (absence of antioxidant); BHT (100 ppm of butylhydroxytoluene); EO100 (100 ppm of the optimized blend); EO1000 (1000 ppm of the optimized blend); EO2000 (2000 ppm of the optimized blend). Different letters indicate significant differences (p < 0.05) among treatments over refrigerated storage.

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