Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO<sub>2</sub>.

The regression model was highly significant ( p < 0.01), and the lack of fit was not significant ( p = 0.14 > 0.05), indicating a good model fit and predictive accuracy.

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When the soaking time was longer, the variation slope of total plate count showed a decreasing trend with the increasing fillet thickness, suggesting a strong interaction between fillet thickness and soaking duration.

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