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ijfs12400-sup-0001-figures-S1-S3.docxWord document245K

Figure S1. Peroxide (A1) and thiobarbituric acid (A2) values vacuum packaged trout burgers as affected by Z. multiflora essential oil and sodium acetate during refrigerated storage (4 ± 1°C).

Figure S2. Main correlation of sensory scores with chemical and microbiological values in vacuum-packaged trout burgers as affected by Z. multiflora essential oil and sodium acetate during refrigerated storage (4  ± 1°C).

Figure S3. Free fatty acids (A1) and pH (A2) values vacuum packaged trout burgers as affected by Z. multiflora essential oil and sodium acetate during refrigerated storage (4 ± 1°C).

ijfs12400-sup-0002-Table-S1-S2.docxWord document27K

Table S1. Sensory evaluation results of vacuum packaged trout burgers as affected by Z. multiflora essential oil and sodium acetate during refrigerated storage (4 ± 1°C).

Table S2. Changes of microbial load (log CFU/g) of vacuum packaged trout burgers as affected by Z. multiflora essential oil and sodium acetate during refrigerated storage (4 ± 1°C).

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