Figures & data
Figure 1. Effect of EOW and CH on total viable count of hairtail meat during chilled storage.
Figure 2. Effect of EOW and CH on the TVB-N value of hairtail meat during chilled storage.
Figure 3. Effect of EOW and CH on the pH value of hairtail meat during chilled storage.
Figure 4. Effect of EOW and CH on the TBA value of hairtail meat during chilled storage.
Figure 5. Effect of EOW and CH on the POV value of hairtail meat during chilled storage.
Figure 6. Effect of EOW and CH on the drop loss of hairtail meat during chilled storage.
Figure 7. SDS–PAGE patterns of sarcoplasmic protein from hairtail muscle treated with EOW and chitosan alone or in combination. M: marker; C: untreated control; EOW: hairtail fillets treated with electrolyzed oxidizing water alone; CH: hairtail fillets treated with chitosan alone; EOW+CH: hairtail fillets treated with EOW and chitosan.
