. 2017 Apr 12;54(7):1802–1808. doi: 10.1007/s13197-017-2609-5

Table 3.

Microbial acceptability limit (MAL), sensory acceptability limit (SAL) and shelf life (mean ± SD) of fish burgers (Step III)

Samples	MAL^Mesophiles (days)	SAL (days)	Shelf life (days)
Ctrl-Air	6.55 ± 0.26^a	4.68 ± 0.13^a	4.68 ± 0.13^a
Ctrl-Map	12.88 ± 0.57^b	7.18 ± 1.00^b	7.18 ± 1.00^b
Dipp-20000	16.29 ± 1.39^c	12.74 ± 2.02^c	12.74 ± 2.02^c
Dough-5000	22.37 ± 1.81^d	8.11 ± 1.40^b	8.11 ± 1.40^b
Dipp-Dough	26.51 ± 1.32^e	7.76 ± 1.31^b	7.76 ± 1.31^b

Mean values ± standard deviation

Means in the same column followed by different superscript letter are significantly different (P < 0.05)