Table 3.
Effect of temperature on Lag time (LT) and specific growth rate (SGR) of V. parahaemolyticus in flounder and salmon sashimi and broth.
| Sample | 13 °C | 18 °C | 24 °C | 30 °C | 36 °C | |
|---|---|---|---|---|---|---|
| LT(h) | Flouder | A 51.35 ± 1.78 a | A 30.96 ± 3.66 b | A 14.79 ± 2.99 c | A 3.90 ± 1.22 d | A 2.77 ± 1.07 d |
| Salmon | B 61.16 ± 3.11 a | B 36.81 ± 1.87 b | B 18.54 ± 3.03 c | B 6.98 ± 3.17 d | B 5.64 ± 2.12 d | |
| broth | C 48.64 ± 4.18 a | C 16.94 ± 5.15 b | C 2.52 ± 4.81 c | C 2.22 ± 1.18 c | C 1.61 ± 0.96 c,d | |
| SGR(log/h) | Flouder | A 0.037 ± 0.04 d | A 0.105 ± 0.09 c | A 0.152 ± 0.21 c | A 0.304 ± 0.02 b | A 0.435 ± 0.21 a |
| Salmon | A 0.059 ± 0.02 d | A 0.103 ± 0.12 c | A 0.185 ± 0.27 b | B 0.219 ± 0.76 a,b | B 0.256 ± 0.24 a | |
| broth | A 0.035 ± 0.03 e | B 0.160 ± 0.19 d | B 0.561 ± 0.35 c | C 0.847 ± 0.55 b | C 1.184 ± 0.59 a | |
| MPD(log) | Flouder | A 6.53 ± 0.67 b | A 7.30 ± 1.21 a | A 7.21 ± 1.09 a | A 7.60 ± 0.89 a | A 7.46 ± 0.45 a |
| Salmon | B 5.54 ± 1.65 c | B 6.51 ± 0.53 b | B 6.45 ± 0.65 b | A 7.34 ± 0.43 a | B 6.95 ± 0.66 b | |
| Broth | C 9.48 ± 0.87 a | C 9.66 ± 1.07 a | C 9.12 ± 1.19 a,b | B 8.86 ± 0.53 b | C 9.74 ± 0.32 a |
Small letters mean (a, b, c, d) (n = 4) within a row with different superscripts are significantly different at the p < 0.05 level.
Capital letters mean (A, B, C) (n = 4) within a column with different superscripts are significantly different at the p < 0.05 level.