effects of sodium salt solutions on physicochemical and sensory characteristics of refrigerated persian sturgeon (acipenser persicus) fillets during 12 days of storage were investigated. fillets were dipped in solutions (2.5% w/v) of sodium acetate (sa), sodium lactate (sl), sodium citrate (sc) and distilled water (as control) for 10 minutes and then packaged. an assessment of tbars, ffa, ph, h...