Table 1.
Sensory score of P. fluorescens inoculated on salmon fillets under different temperatures
| Storage time (hours) | Batches | |||||
|---|---|---|---|---|---|---|
| CK30 | P30 | CK10 | P10 | CK4 | P4 | |
| 0 | 10.00 ± 0.00a | 10.00 ± 0.00a | 10.00 ± 0.00a | 10.00 ± 0.00a | 10.00 ± 0.00a | 10.00 ± 0.00a |
| 6 | 8.11 ± 0.55b | 7.89 ± 0.27b | – | – | – | – |
| 12 | 6.56 ± 0.93c | 6.05 ± 0.71c | 8.97 ± 0.90b | 8.10 ± 0.47b | – | – |
| 18 | 5.20 ± 0.62d | 4.02 ± 0.82d | – | – | – | – |
| 24 | 2.06 ± 0.19e | 1.17 ± 0.31e | 7.52 ± 0.29b | 7.55 ± 0.49bc | 8.95 ± 0.61b | 8.64 ± 0.75b |
| 36 | – | – | 6.67 ± 0.27c | 6.42 ± 0.58c | – | – |
| 48 | – | – | 5.89 ± 0.32d | 5.61 ± 0.92cd | 7.49 ± 0.54c | 7.12 ± 0.42c |
| 60 | – | – | 5.49 ± 0.82de | 5.03 ± 0.39d | – | – |
| 72 | – | – | 4.09 ± 0.94e | 3.01 ± 0.35e | 6.42 ± 0.49d | 6.03 ± 0.29d |
| 84 | – | – | 3.51 ± 0.21e | 3.08 ± 0.52e | – | – |
| 96 | – | – | – | – | 5.51 ± 0.52e | 5.19 ± 0.68e |
| 108 | – | – | – | – | – | – |
| 120 | – | – | – | – | 5.30 ± 0.24e | 5.12 ± 0.44e |
| 132 | – | – | – | – | – | – |
| 144 | – | – | – | – | 5.07 ± 0.39e | 4.61 ± 0.37ef |
| 168 | – | – | – | – | 4.55 ± 0.24ef | 3.41 ± 0.33f |
| 192 | – | – | – | – | 3.92 ± 0.39f | 3.36 ± 0.50f |
CK30, CK10, and CK4 represent the non-inoculated samples stored at 30, 10 and 4 °C, respectively, while P30, P10, and P4 represent the inoculated samples stored at 30, 10 and 4 °C, respectively
Different letters in the same column indicated the significant differences between each batches (P < 0.05)
“—”: Not determined