Table 1.
Bacteria in anchovy muscle during refrigerated storage with ice (I) and without ice (WI). Values are mean ± SD (n = 3)
| Storage time | Psychrophilic bacteria (log CFU/g) | Mesophilic bacteria (log CFU/g) | ||
|---|---|---|---|---|
| (days) | I | WI | I | WI |
| 0 | 2.0 ± 0.13Aa | 2.0 ± 0.13Aa | 1.3 ± 0.11Aa | 1.3 ± 0.11Aa |
| 1 | 2.0 ± 0.19ABa | 2.1 ± 0.17Aa | 1.6 ± 0.13ABa | 1.6 ± 0.16Aa |
| 2 | 2.5 ± 0.24Ba | 3.4 ± 0.23Bb | 1.9 ± 0.12Ba | 2.0 ± 0.11Ba |
| 3 | 3.0 ± 0.23Ca | 4.1 ± 0.31Ca | 2.0 ± 0.23BCa | 2.2 ± 0.16BCa |
| 4 | 4.7 ± 0.35Da | 5.3 ± 0.45Db | 2.3 ± 0.24Ca | 2.5 ± 0.14Ca |
| 5 | 5.0 ± 0.39DEa | 6.4 ± 0.56Eb | 2.6 ± 0.19CDa | 2.7 ± 0.23Ca |
| 6 | 5.5 ± 0.48Ea | 7.3 ± 0.58EFb | 2.9 ± 0.16Da | 3.3 ± 0.21Db |
| 7 | 6.1 ± 0.43Ea | 8.0 ± 0.76Fb | 3.1 ± 0.21Da | 4.1 ± 0.25Eb |
In each column, different capital letters indicate significant differences (p ≤ 0.05) and in each row, different small letters within the same microbiological indicate significant differences (p ≤ 0.05)