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Figure S1. Changes in sensory quality of raw (a) and cooked (b) rainbow trout. ▲ control group, ■ trout fillets treated with strawflower extract, 9trout fillets treated with mistletoe extract.

Figure S2. Changes in total mesophilic viable count (a), total psychrophilic viable count (b), lactic acid bacteria count (c), and Enterobacteriaceae count (d) (log CFU g_1) of refrigerated trout treated under different conditions. ▲ control group, ■ trout fillets treated with strawflower extract, 9trout fillets treated with mistletoe extract.

Table S1. Changes in TVB-N (mg per 100 g) and pH of refrigerated trout treated under different conditions

Table S2. Changes in FFA (oleic acid%), TBA (mg malonaldehide kg_1) and PV (meq kg_1) of refrigerated trout treated under different Conditions

Table S3. Changes in ammonia and biogenic amines of refrigerated trout treated under different condition.

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