Effects of bioactive packaging films incorporated with bifidocin A on microbial reduction and quality parameters of chill-stored Spanish mackerel (Scomberomorus niphonius) fillets.xlsx

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 B. animals BB04 in 5 L fermentor with controlled pH at 37 °C.

FIGURE 2: 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.

FIGURE 3: Changes in pH (a), TVB-N (b), TBA (c) and K-value (d) of chilled mackerel fillets packed with the films incorporated without/with 2×MIC and 4×MIC bifidocin A.