Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Figures & data

Figure 1. Freezing curve of Trichiurus haumela.

Figure 2. Effect of frozen at −18°C (×), superchilled at −3°C (▲), and superchilled at −3°C with tea polyphenols (●) on the (A) pH, (B) EC, (C) TVB-N, and (D) TBARS of the hartails during storage. The error bars indicate the standard deviation obtained from a total of three analyses.

Figure 3. Effect of frozen at −18°C (×), superchilled at −3°C (▲), and superchilled at −3°C with tea polyphenols (●) on the (A) total plate count, (B) K value, and (C) sensory scores of the hartails during storage. The error bars indicate the standard deviation obtained from a total of three analyses.