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Table 9 Results of pH levels of fish fillet samples coated with biodegradable film during 15 days of storage

From: 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

Day 15

Day 7

Day 3

Day 0

Day

Tretment

Ab 0.02 ± 6.71

Bb 0.02 ± 6.21

Cc 0.02 ± 5.78

Da 0.03 ± 5.20

Co

Aa 0.02 ± 6.91

Ba 0.03 ± 6.46

Cb 0.02 ± 6.07

Da 0.04 ± 5.20

T1

Ab 0.02 ± 6.70

Bb 0.02 ± 6.20

Ca 0.02 ± 5.98

Da 0.02 ± 5.22

T2

Ac 0.02 ± 6.60

Bc 0.02 ± 6.12

Cc 0.01 ± 5.80

Da 0.03 ± 5.22

T3

Ad 0.02 ± 6.41

Ad 0.01 ± 5.98

Ad 0.02 ± 5.74

Aa 0.02 ± 5.20

T4

  1. * Co: Control sample (PVA)/ T1: PVA + 0.5% coated PC / T2: PVA + 1% coated PC / T3: PVA + 2% coated PC
  2. * Different small and capital letters show significant differences within each column and row (p < 0.05)