Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (<i>Scomberomorus niphonius</i>) Fillets

<div>Changes in pH (a), TVB-N (b), TBARS (c), and <i>K</i>-value (d) of chilled mackerel fillets packed with the films incorporated without/with 2 × MIC and 4 × MIC bifidocin A.</div>

Journal of Food Quality

fig3

Figure 3

Figure 3: Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (<i>Scomberomorus niphonius</i>) Fillets 

Figure 3 | Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets 