Figure 2. Changes of pH in CO-treated and untreated tilapia fillets during storage in ice and at 5°C. Data are mean ± SD (n = 3). Means within the same day not sharing the same letter differ significantly (p < 0.05)

From

The Impact of Carbon-Monoxide Treatment on Biochemical and Sensorial Quality of Tilapia Fillet during Low Temperature Storage

Tai-Yuan Chen, Tze-Kuei Chiou, Ning-Fa Ding, Bonnie Sun Pan

Journal of Food and Nutrition Research. 2015, 3(8), 502-512 doi:10.12691/jfnr-3-8-5