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In this study the effects of the use of chia mucilage - CM coating in combination with propolis liquid extract - PLE on the physico-chemical (total volatile basic nitrogen - TVB-N, peroxide value - PV, thiobarbituric acid - TBA) and bacteriological (total viable count - TVC, psychrophilic bacteria count -PBC) quality properties of sea bass fillets during storage at 2°C, as well as its potency, were investigated.

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets