Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (<i>Ctenopharyngodon Idella</i>) fillets during cold storage.

Food Chem X · 2025 · PMC12478269 · PMID 41030819

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showed a trendno p-value reported

2 d illustrates that the whiteness of the grass carp control (R) and treated samples (A, B, C, and D) showed a trend of multiple increases and decreases from days 0 to 9, while the whiteness values of all samples significantly decreased from days 12 to 18 of storage, except for B and D, which showed only slight decreases on day 18.

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Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (&lt;i&gt;Ctenopharyngodon Idella&lt;/i&gt;) fillets during cold storage.

The sentences

Effect of lacto-fermented pickled liquids on physicochemical, microbial and sensory quality attributes of grass carp (<i>Ctenopharyngodon Idella</i>) fillets during cold storage.