Table 3.
Development of microorganisms in gutted sea bass packaged under vacuum and stored at 6 ± 2 °C.
| Microorganisms | Time (Days) | ||||
|---|---|---|---|---|---|
| 0 | 3 | 6 | 9 | 12 | |
| Total viable count | 3.7 ± 1.2 a | 5.7 ± 0.4 b | 6.0 ± 0.2 b | 7.4 ± 0.1 c | 8.0 ± 0.4 d |
| Enterobacteriaceae | 1.4 ± 0.1 a | 3.5 ± 0.3 b | 3.8 ± 0.3 b | 4.3 ± 0.6 b | 5.8 ± 0.1 c |
| Pseudomonas spp. | 2.4 ± 0.7 a | 2.0 ± 0.2 a | 2.0 ± 0.3 a | 2.1 ± 0.1 a | 2.2 ± 0.1 a |
| E. coli | <10 a | 2.7 ± 0.2 b | 2.9 ± 0.1 b | <10 a | 3.6 ± 0.6 c |
| Total Coliforms | 1.6 ± 0.1 a | 3.5 ± 0.1 b | 3.3 ± 0.2 b | 3.5 ± 0.1 b | 5.1 ± 0.2 c |
| Clostridium H2S+ | <10 | <10 | <10 | <10 | <10 |
| Lactic acid bacteria | <10 a | 3.7 ± 0.4 b | 4.7 ± 0.2 c | 6.0 ± 0.3 d | 6.1 ± 0.7 d |
| Enterococci | <10 a | <10 a | <10 a | 2.9 ± 0.3 b | 3.4 ± 0.7 b |
Legend: Data represent the means ± standard deviations of the total samples; Mean with the same letters within each line (following the values), regardless of packaging method and storage time are not significantly differently (p < 0.05). Analyses were conducted in triplicate on three different samples per each sampling point. Data log CFU/g; <10 CFU/g.