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. 2021 Jan 13;9(3):1542–1550. doi: 10.1002/fsn3.2129

TABLE 4.

Evaluation of microbiological count (Log CFU/g) in trout meat treated with combined SNE and ε‐PL at 4°C during storage

Microorganisms	Trout samples	Storage (day)
Microorganisms	Trout samples	1	4	8	12
Total viable count	T1	3.59 ± 0.01^Ad	5.39 ± 0.008^Ac	8.00 ± 0.01^Ab	9.05 ± 0.02^Aa
	T2	3.18 ± 0.005^Bd	5.36 ± 0.01^Ac	7.88 ± 0.005^ABb	8.87 ± 0.008^ABa
	T3	3.12 ± 0.01^Bd	5.27 ± 0.008^ABc	7.61 ± 0.008^Bb	8.74 ± 0.01^Ba
	T4	3.24 ± 0.003^Bd	5.05 ± 0.03^Bc	7.84 ± 0.008^ABb	8.90 ± 0.005^ABa
	T5	3.12 ± 0.05^Bd	4.60 ± 0.07^Cc	7.59 ± 0.006^Bb	8.77 ± 0.008^Ba
Coliform	T1	0.86 ± 0.08^Ad	1.96 ± 0.01^Ac	2.35 ± 0.02^Ab	3.25 ± 0.008^Aa
	T2	0.69 ± 0.20^Bd	1.73 ± 0.01^Ac	2.84 ± 0.008^Bb	3.07 ± 0.008^ABa
	T3	0.23 ± 0.12^Cc	1.64 ± 0.02^ABb	2.83 ± 0.01^Ba	2.94 ± 0.005^Ca
	T4	0.25 ± 0.03^Cd	1.32 ± 0.03^BCc	2.80 ± 0.01^Bb	3.98 ± 0.01^Ba
	T5	0.14 ± 0.03^Cc	1.00 ± 0.01^Cb	2.81 ± 0.003^Ba	2.87 ± 0.01^Ca
Psychrotrophic bacteria	T1	2.63 ± 0.06^Ad	3.42 ± 0.03^Ac	5.43 ± 0.05^Ab	7.74 ± 0.01^Aa
	T2	2.48 ± 0.02^Bd	3.33 ± 0.03^Ac	5.39 ± 0.01^Ab	7.38 ± 0.005^Aa
	T3	2.22 ± 0.09^Cd	3.26 ± 0.009^ABc	4.64 ± 0.06^Bb	6.11 ± 0.02^Ca
	T4	2.26 ± 0.009^Cd	3.39 ± 0.09^Ac	5.52 ± 0.03^Ab	6.82 ± 0.01^Ba
	T5	2.21 ± 0.03^Cc	3.01 ± 0.03^Bb	4.33 ± 0.04^Ca	4.36 ± 0.02^Da
Mold and yeast	T1	2.29 ± 0.06^Ab	5.17 ± 0.01^Aa	5.19 ± 0.005^Aa	5.27 ± 0.008^Aa
	T2	1.84 ± 0.03^Bb	5.02 ± 0.01^Aa	5.18 ± 0.01^Aa	5.21 ± 0.005^ABa
	T3	1.59 ± 0.06^Bb	5.00 ± 0.01^Aa	4.93 ± 0.01^Aa	4.94 ± 0.006^BCa
	T4	1.10 ± 0.10^Cb	4.89 ± 0.02^ABa	4.92 ± 0.01^ABa	5.00 ± 0.01^ABCa
	T5	1.16 ± 0.16^Cb	4.59 ± 0.03^Ba	4.58 ± 0.02^Ba	4.71 ± 0.02^Ca

T1: Control; T2: 3% SNE + 0.1% ɛ‐PL; T3: 3% SNE + 0.2% ɛ‐PL; T4: 6% SNE + 0.1% ɛ‐PL; T5: 6% SNE + 0.2% ɛ‐PL.

^a‐dMean during storage presented by a different letter is significantly different (p < .05).

^A‐DMean between treatments presented by a different letter is significantly different (p < .05).