Studying the effect bio-based sensorns packaging based on magnetic fields extraction of phycocyanin on the shelf life of fish fillets infected with Staphylococcus aureus

Table 4 Identification of functional groups and observed changes

Functional Group	Co	T1	T2	T3	Changes (Decrease - Increase) Compared to Control
O-H Stretching Vibrations	55.51	53.39293	53.13034	51.60894	Decrease
Asymmetric C-H Stretching	46.21	46.15738	46.19944	46.27547	Increase
C = O Stretching Vibrations	47.75	47.85358	48.00687	48.18935	Increase
C-H Bending Vibrations	59.10	61.91734	63.48924	62.70562	Increase
C-H Bending Vibrations	58.99	65.40272	65.76016	65.30374	Increase
C-O Bending Vibrations	20.55	25.00531	28.36906	28.77245	Increase
C-C Stretching Vibrations	58.75	60.83303	63.02258	68.34879	Increase
C = O Stretching Vibrations	47.75	47.85358	48.00687	48.18935	Increase
O-H Bending Vibrations	59.10	61.91734	63.48924	62.70562	Increase
N-H Bending Vibrations	58.99	65.40272	65.76016	65.30374	Increase
C-N Stretching Vibrations	20.55	25.00531	28.36906	28.77245	Increase

*Co: Control sample (PVA)/ T1: PVA + 0.5% coated PC / T2: PVA + 1% coated PC/ T3: PVA + 2% coated PC

ISSN: 1471-2180