Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (<i>Procambarus clarkii</i>) during Refrigerated Storage

<div>Change in pH values, electrical conductivity, TVB-N, and <i>K</i> value of crayfish during storage at 4°C.</div>

Journal of Food Quality

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Figure 2: Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (<i>Procambarus clarkii</i>) during Refrigerated Storage 

Figure 2 | Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage 