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

Figure 2

Changes in HPOx content (a) and MDA content (b) 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 ().

(a)

(b)