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

Table 3

Changes in sensory scores of chilled mackerel fillets packed with the films incorporated without/with 2 × MIC and 4 × MIC bifidocin A.

Parameters	Treatments	0 days	3 days	6 days	9 days	12 days	15 days
Appearance	Control	8.9 ± 0.0^A,e	8.2 ± 0.2^A,d,e	7.6 ± 0.3^A,d	5.2 ± 0.4^A,c	3.8 ± 0.1^A,b	2.6 ± 0.4^A,a
	2 × MIC	8.9 ± 0.0^A,e	8.4 ± 0.1^B,d.e	8.1 ± 0.1^B,d	7.4 ± 0.1^B,c	5.8 ± 0.1^B,b	4.1 ± 0.2^B,a
	4 × MIC	8.9 ± 0.0^A,d	8.4 ± 0.1^B,c,d	8.2 ± 0.1^B,c	8.0 ± 0.1^C,c	6.9 ± 0.1^C,b	6.0 ± 0.3^C,a
Odor	Control	8.8 ± 0.1^A,d	8.3 ± 0.1^A,d	7.3 ± 0.2^A,c	5.9 ± 0.2^A,b	3.6 ± 0.4^A,a	3.3 ± 0.1^A,a
	2 × MIC	8.9 ± 0.0^A,d	8.5 ± 0.2^B,d	8.0 ± 0.1^B,c,d	7.7 ± 0.1^B,c	5.9 ± 0.1^B,b	4.5 ± 0.2^B,a
	4 × MIC	9.0 ± 0.0^A,d	8.5 ± 0.3^B,c,d	8.1 ± 0.1^B,c	8.0 ± 0.1^C,c	7.2 ± 0.1^C,b	6.2 ± 0.3^C,a
Texture	Control	8.9 ± 0.0^A,e	8.4 ± 0.1^A,e	7.8 ± 0.1^A,d	5.8 ± 0.2^A,c	3.7 ± 0.3^A,b	2.4 ± 0.4^A,a
	2 × MIC	8.8 ± 0.1^A,e	8.4 ± 0.1^A,d,e	8.1 ± 0.1^B,d	7.6 ± 0.1^B,c	6.0 ± 0.1^B,b	4.0 ± 0.1^B,a
	4 × MIC	8.9 ± 0.0^A,d	8.7 ± 0.3^B,c,d	8.3 ± 0.1^B,c	8.1 ± 0.1^C,c	7.2 ± 0.1^C,b	6.3 ± 0.2^C,a
Overall quality	Control	9.0 ± 0.0^A,e	8.3 ± 0.1^A,d	7.6 ± 0.3^A,c	5.5 ± 0.2^A,b	3.4 ± 0.2^A,a	3.2 ± 0.2^A,a
	2 × MIC	8.9 ± 0.0^A,e	8.5 ± 0.1^B,d,e	8.1 ± 0.1^B,d	7.5 ± 0.3^B,c	5.9 ± 0.2^B,b	4.4 ± 0.2^B,a
	4 × MIC	8.9 ± 0.0^A,d	8.6 ± 0.2^B,c,d	8.2 ± 0.1^B,c	8.0 ± 0.1^C,c	7.1 ± 0.1^C,b	6.1 ± 0.3^C,a

Values are expressed as means ± standard deviation. Different superscripts (A, B, and C) in the same column indicate significant difference (). Different superscripts (a, b, c, d, and e) in the same row indicate significant difference ().