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 ().
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