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Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

From: Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis

Fig. 4

Multidimensional statistical analysis of the metabolites. A-E Volcano plots of raw samples versus different thermal processing treatments of shrimp meat (A: air-frying samples vs. raw samples; B boiling samples vs. raw samples; C drying samples vs. raw samples; D frying samples vs. raw samples; E bar charts comparing the overall trend of changes). F-I PLS‒DA score plots. J-M PLS-DA scores 200 permutation tests (F, J: air-frying vs. raw samples; G, K: boiling vs. raw samples; H, L: drying vs. raw samples; I, M: frying vs. raw samples)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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