Table 2.
Microbial acceptability limit (MAL), sensory acceptability limit (SAL) and shelf life (mean ± SD) of fish burgers (Step II)
| Samples | MALMesophiles (days) | SAL (days) | Shelf life (days) |
|---|---|---|---|
| Ctrl-Map | 11.68 ± 0.62a | 6.37 ± 0.24a | 6.37 ± 0.24a |
| Biocitrus-5000 | 13.34 ± 0.55b | 8.90 ± 0.44c | 8.90 ± 0.44c |
| Biocitrus-10000 | >5 | 5.33 ± 0.11a,b | 5.33 ± 0.11a,b |
| Biocitrus-15000 | >5 | 4.57 ± 1.13b | 4.57 ± 1.13b |
| Ctrl-Map | 6.15 ± 0.34a | 4.40 ± 0.17a | 4.40 ± 0.17a |
| GFSE-5000 | 8.46 ± 0.87b | 6.27 ± 0.19b | 6.27 ± 0.19b |
| GFSE-10000 | >8 | 6.33 ± 0.40b | 6.33 ± 0.40b |
| GFSE-15000 | >8 | 5.89 ± 0.34b | 5.89 ± 0.34b |
| Ctrl-Map | 5.55 ± 0.54a | 8.06 ± 0.00a | 5.55 ± 0.54a |
| Thyme-5000 | 5.71 ± 1.44a | 8.24 ± 0.35a | 5.71 ± 1.44a |
| Thyme-10000 | >5 | 3.12 ± 2.53b | 3.12 ± 2.53b |
| Thyme-15000 | >5 | 1.77 ± 0.00b | 1.77 ± 0.00b |
| Ctrl-Map | 8.45 ± 0.37a | 5.74 ± 0.80a | 5.74 ± 0.80a |
| Dipp-Biocitrus-10000 | 10.74 ± 0.43b | 5.27 ± 0.47b | 5.27 ± 0.47b |
| Dipp-Biocitrus-15000 | 11.61 ± 0.52b,c | 5.45 ± 0.35b | 5.45 ± 0.35b |
| Dipp-Biocitrus-20000 | 12.03 ± 0.88d | 7.31 ± 0.32a | 7.31 ± 0.32a |
Mean values ± standard deviation
Means in the same column followed by different superscript letter are significantly different (P < 0.05)