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ijfs3213-sup-0001-FigureS1-S8.docxWord document664K

Figure S1. Changes in Trimethylamine-nitrogen (TMA-N) in delayed iced and stored C. malabaricus.

Figure S2. Changes in Total volatile base – nitrogen (TVB-N) in delayed iced and stored C. malabaricus.

Figure S3. Changes in Free Fatty Acid (FFA) in delayed iced and stored C. malabaricus.

Figure S4. Changes in the pH in delayed iced and stored C. malabaricus.

Figure S5. Changes in Peroxide value (PV) in delayed iced and stored C. malabaricus.

Figure S6. Changes in Thiobarbituric acid (TBA) in delayed iced and stored C. malabaricus.

Figure S7. Changes in the percentage of protein in delayed iced and stored C. malabaricus.

Figure S8. Changes in the percentage of lipid in delayed iced and stored C. malabaricus.

ijfs3213-sup-0002-TableS1-S5.docxWord document176K

Table S1. Score sheet for the sensory evaluation of raw fish.

Table S2. Score sheet for the sensory evaluation of cooked fish.

Table S3. Average scores for the evaluation of raw C. malabaricus.

Table S4. Average scores for the evaluation of cooked C. malabaricus.

Table S5. Changes in TPC in C. malabaricus samples during delayed icing and storage.

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