Effects of bioactive packaging films incorporated with bifidocin A on microbial reduction and quality parameters of chill-stored Spanish mackerel (Scomberomorus niphonius) fillets.xlsx
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TABLE 1: Antimicrobial spectrum of the films incorporated with bifidocin A TABLE 2: Changes in sensory scores of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A. FIGURE 1: Production of bacteriocin by <i>B. animals</i> BB04 in 5 L fermentor with controlled pH at 37 °C. FIGURE 2: Changes in total viable counts (a), <i>Pseudomonas </i>(b), <i>Enterobacteriaceae </i>(c), <i>Photobacterium</i> (d) and H<sub>2</sub>S producing bacteria (e) of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A. FIGURE 3: Changes in pH (a), TVB-N (b), TBA<i> </i>(c) and K-value<i> </i>(d) of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A.
