# Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging
## 3 Results and Discussion
### Preservation of Hake Fillets
#### 3.2.1 Monitoring of Freshness and Sensory Evaluation of the Hake Fillets
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Descriptor**} & \multirow{2}{*}{**Description**} & \multirow{2}{*}{**Score**} & \multicolumn{6}{c}{**Freshness Quality Parameters Change During Storage**} \\ \cline{6-10}  & & & & **Sample** & **Day 0** & **Day 2** & **Day 5** & **Day 7** & **Day 9** & **Day 12** \\ \hline Skin & Brightness & Iridescent pigmentation & 0 & Control & 0 & - & - & - & - & - \\  & & Pigmentation without brightness & 1 & Converted & 0 & 0 & - & - & - & - \\  & & Rather dull & 2 & Control & - & 1 & - & - & - & - \\  & & Dall & 3 & Control & - & - & 1 & 1 & - & - \\  & & & Longregated & - & - & 2 & 2 & - & - \\  & & Dall & 3 & Control & - & - & - & - & 3 & 3 \\  & & & Impregnated & - & - & - & - & - & 3 \\ \hline Mucus & Uniform, thin, transparent & 0 & Control & 0 & - & - & - & - & - \\  & & Slightly cloudy, & 1 & Converted & 0 & 0 & 0 & - & - & - \\  & Little thicker, milky, sliny & 2 & Control & - & 1 & 1 & - & - & - \\  & & Clotted, thick, yellowish & 3 & Converted & - & - & - & - & 3 \\  & & Impresated & - & - & - & - & - & - & - \\ \hline Fesh & Bright & Transparent, bluish & 0 & Control & 0 & - & - & - & - \\  & & Slightly opaque & 1 & Control & - & 1 & - & - & - \\  & & Opaque & 2 & Control & - & - & - & 2 & 2 & 2 \\  & Milky & 3 & Control & - & - & - & - & - & - \\  & & Impresated & - & - & - & - & - & - & - \\ \hline Texture & Very firm, elastic & 0 & Control & 0 & - & - & - & - \\  & Firm, hard & 1 & Control & - & 1 & - & - & - \\  & Rather soft, flexible & 2 & Control & - & - & - & 1 & - & - \\  & & Impresated & - & - & - & 1 & - & - \\  & Very soft, tend to crumble & 3 & Converted & - & - & - & - & 3 & 3 \\  & & Impresated & - & - & - & - & - & - & - \\ \hline Odor & Fresh, neutral (algae, sea) & 0 & Control & 0 & - & - & - & - \\  & Seaweedy, marine, grass & 1 & Control & - & - & 1 & 1 & - & - \\  & Seur milk, slightly sweet & 2 & Control & - & - & - & 1 & 1 & 1 \\  & Acetic, ammonia, rancid & 3 & Control & - & - & - & - & - & - \\  & & Impresated & - & - & - & - & - & - \\ \hline Color & Bright white & 0 & Control & 0 & 0 & - & - & - & - \\  & White, greyish & 1 & Control & - & - & 1 & 1 & - & - \\  & & Impresated & - & - & - & 1 & - & - \\  & Some yellowish, a little muted & 2 & Control & - & - & - & - & 2 & - \\  & Yellow, over all pink, muted & 3 & Control & - & - & - & - & - & 3 \\ \hline Overall score & & 18 & Control & 0 & 2 & 7 & 10 & 14 & 16 \\  & & Impresated & 0 & 0 & 1 & 6 & 9 & 14 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Changes in the skin and flesh parameters of the fish fillets were assessed during preservation at 4 \({}^{\circ}\)C at each sampling point. a greenish hue from the impregnation process. As a result, the yellow coloration of both samples appeared similar. Regarding texture, the skin became dry and wrinkled, particularly from day 5 onward. By day 7, a thicker mucus on the skin was observed in both samples, though the hake packaged in the non-impregnated film showed a more advanced deterioration. Regarding the odor properties, a sour aroma was detected in the control samples from day 9 onward, whereas samples packaged in the impregnated film exhibited a slight vegetal note that masked the sour perception related to loss of freshness. Up to this point, no detectable olfactory presence of the extract was noted. The influence on the visual or odor properties of food was previously reported when using active packaging functionalized with natural extracts in meat and fish preservation. [PERSON] et al. [51] evaluated the acceptance of chicken fillets in terms of the sensory properties of samples packaged into a bioactive ZnO-Vicia villosa protein isolate-based edible coating and concluded that the coated samples exhibited a slower rate of sensory loss when compared to the control sample. Additionally, [PERSON] et al. [52] carried out a preservation study of beef and chicken meat using carboxymethyl cellulose enriched with pomegranate extract nanoparticles.