Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices.

Food Sci Nutr · 2025 · PMC12012004 · PMID 40264686

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showed a trendno p-value reported

For this purpose, we tested the pH values of different treatment groups, and the results showed that the pH values of all groups did not differ among all treatments after processing and showed a trend of first decreasing and then increasing (Figure 7B ).

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a decreasing trendno p-value reported

an increasing trendno p-value reported

From the table, the Shannon index of the two samples showed a decreasing trend, while the Simpson index showed an increasing trend.

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