Table 1.

Characteristics of fresh rainbow trout fillets (n = 3)

Parameters	Mean ± SD
Weight (g)	250.24 ± 53.75
Moisture content (%)	87.29 ± 3.70
Water activity	0.990 ± 0.004
pH	6.71 ± 0.07
Maximum cutting force (N)	11.87 ± 3.96
L*	48.79 ± 2.69
a*	2.85 ± 0.64
b*	10.48 ± 2.38
Microbiota (Log CFU g−1)
Total mesophilic counts	5.5 ± 0.37
Total psychroctrophic counts	5.54 ± 0.42
Yeasts	<1
Lactic acid bacteria	<2
Enterobacteracaee	2.47 ± 0.41
Pseudomonadacae	5.10 ± 0.53
Enterococci	3.2 ± 0.15
Staphylococci	<2
Coliforms	3.1 ± 0.2