Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

Figure 1

Changes in moisture (a), total volatile basic nitrogen TVB-N (b), pH (c), and total viable count (TVC) (d) values of common carp fillets stored at −18°C for 5 months. The results are the mean of three replications. C: fillet carp without coating; C + EC: fillet carp with edible coating. The different letters indicate significant differences between treatment times for the same treatment ().

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