Fig. 10 | Scientific Reports

Fig. 10

From: Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage

Fig. 10

The results of the average sensory evaluation of the aroma and odor of fish fillets covered with an indicator film during 21 days of storage. Co: control sample/T1: indicator film containing 0.5% phycocyanin; T2: indicator film containing 1% phycocyanin; T3: indicator film containing 1.5% phycocyanin, T4: indicator film containing 2% phycocyanin.

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