Figures & data
TABLE 1 QIM scheme for sensory evaluation of turbot during refrigerated storage
FIGURE 1 Sensory evaluation of turbot during refrigerated storage for 20 days.
FIGURE 2 Changes in pH, TVB-N, K-value, and total viable counts (TVC) of turbot during refrigerated storage for 20 days.
TABLE 2 Instrumental texture analyses and whiteness for turbot during refrigerated storage for 20 days
TABLE 3 The GC-MS analysis of the volatile components of turbot samples during storage at 4°C. Values represent as mean ± standard deviation (n = 3)
FIGURE 3 Bi-plot PCA for all volatile compounds, pH, TVB-N, K, TVC, sensory, whiteness, and texture of turbot during storage. The volatile organic compound (VOC) numbers 1–50 represent the volatile compounds which are shown in .
