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ijfs12374-sup-0001-FiguresS1-S3.docxWord document101K

Figure S1. Total viable count in vacuum-packed eels. Data are mean values ± SD (= 3). Vertical bars denote SD.

Figure S2. Total psychrotrophic bacteria in vacuum-packed eels. Data are mean values ± SD (= 3). Vertical bars denote SD.

Figure S3. Total Enterbacteriaceae count in vacuum-packed eels. Data are mean values ± SD (= 3). Vertical bars denote SD.

ijfs12374-sup-0002-TablesS1-S8.docxWord document27K

Table S1. Quality index method for eel fillets with skin.

Table S2. Quality index method for vacuum-packed eels.

Table S3. Sensory assessment of cooked eels during storage period.

Table S4. The changes in the level of TVB-N (mg/100 g) in vacuum-packed eels during storage.

Table S5. The changes in peroxide value of vacuum-packed eels during storage period.

Table S6. The changes in thiobarbituric acid values of vacuum-packed eels during storage period.

Table S7. The changes in free fatty acid analysis of vacuum-packed eels during storage period.

Table S8. The changes in pH value of vacuum-packed eels.

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