Research Article

Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage

Figure 4

Changes in sulfhydryl (a) and disulfide bond (b) contents of NAM extracted from the Basa fish fillet during frozen storage at −20°C for 20 weeks. Bars represent standard deviation from triplicate determinations. The different letters on the bars indicate significant differences ().