Figure 4. K-value correlation with overall, color and odor quality scores (upper), and with overall, color and odor acceptability scores (lower). Regression coefficients were –0.94 ~ –0.98 for overall freshness quality and acceptability scores, –0.93 ~ –0.97 for color quality and color acceptability scores, and –0.83 ~ –0.91 for odor quality and odor acceptability scores, respectively

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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

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