Research Article

Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

Figure 1

Physicochemical changes in salted sardine: moisture values, lipid content, NaCl, pH, and water activity (Aw) observed sardines from (a, c) batch A and (b, d) batch B. L: large; S: small. Data were expressed as (). Values () indicate a significant difference between batches A and B of large sardine samples ().
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