Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

<div>Changes in total viable counts (a), Pseudomonas (b), Enterobacteriaceae (c), Photobacterium (d), and H2S-producing bacteria (e) of chilled mackerel fillets packed with the films incorporated without/with 2 × MIC and 4 × MIC bifidocin A.</div>

Journal of Food Quality

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Figure 2

Figure 2: Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

Figure 2 | Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets 