Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract

Figures & data

Table 1. Sensory evaluation criterions of Saurida tumbil fillets by gelatin coating incorporated with propolis extract

Quality attributes	Characteristics	Score
Color	Bright/ Glossy/Brightness intense	5
	Slightly bright/discoloration on the side/ Brightness loss/Partially glossy	4
	Slightly bright/ Dull/pale	3
	Loss of glossiness/ a little yellow surface	2
	Loss of glossiness/opaque/ yellow surface/ opaque	1
Odor	Fresh/Specific species	5
	Destruction of fish specific smell/neutral	4
	Low rancidity	3
	Medium rancidity	2
	High rancidity/ Stinking	1
Overall acceptance	Bright/Vivid and defined /Glossy/Brightness intense/ fresh/totally acceptable	5
	Slightly bright/discoloration on the side/ Brightness loss/Partially glossy/neutral/acceptable	4
	Loss of glossiness/Dull/pale/ opaque/ reluctant acceptance	3
	Not fresh/ Rancid/Slightly ammonium/unacceptable	2
	Not fresh/ Putrid /otally unacceptable	1

Figure 1. Combined effect of gelatin and propolis extract on TVBN content of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)

Figure 2. Combined effect of gelatin and propolis extract on pH content of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)

Figure 3. Combined effect of gelatin and propolis extract on TBARS content of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)

Figure 4. Combined effect of gelatin and propolis extract on FFA content of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)

Figure 5. Combined effect of gelatin and propolis extract on microbiology properties (mesophilic and psychrotrophic bacteria) of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)

Figure 6. Combined effect of gelatin and propolis extract on sensory properties of Saurida tumbil during storage at refrigerator. Mean values and standard errors from the three replicates are presented. The different capital letters in the same columns within the same storage time indicate the significant differences (p < 0.05). The different small letters in the same rows within the same treatment indicate the significant differences (p < 0.05)