Table 1.

Microbiological results of fish burgers.

	Day	0	3	5	7
		M ± sE	M ± sE	M ± sE	M ± sE
TVC 30°C	HL CTR	5.66±0.05A	6.77±0.06B, X	7.04±0.00aC,X	6.67±0.14BCb,x
	HL 1018K6	5.66±0.05A	5.81±0.07a, Y	6.44±0.00B,Y	6.22±0.14bB,y
PTC 7°C	HL CTR	4.89±0.06A	6.35±0.09B,x	7.04±0.14aC	6.67±0.05bC,X
	HL 1018K6	4.89±0.06A	6.03±0.12B,y	7.43±0.13C	6.17±0.15B,Y
Total Coliforms	HL CTR	3.53±0.13A	3.80±0.00A,x	4.49±0.10B,X	3.81±0.08A,X
	HL 1018K6	3.53±0.13a	3.19±0.23y	3.11±0.09b,Y	3.22±0.14Y
Enterobacteriaceae	HL CTR	3.55±0.15A	3.61±0.19aA	4.27±0.13ABb,X	2.65±0.03B
	HL 1018K6	3.55±0.15aA	3.61±0.19aA	3.12±0.09bA,Y	2.46±0.09B
Pseudomonas spp.	HL CTR	3.72±0.06A	5.89±0.03B,X	6.54±0.05C,X	5.33±0.14D
	HL 1018K6	3.72±0.06A	4.19±0.23A,Y	5.07±0.12Ba,Y	5.57±0.16Bb
E. coli	HL CTR	ni A	2.85±0.04B,X	3.79±0.13C,X	3.32±0.06D,X
	HL 1018K6	ni A	2.22±0.09B,Y	2.45±0.08ab,Y	2.20±0.08bB,Y
Enterococcus faecalis	HL CTR	3.46±0.08A	3.33±0.07Aa,x	4.19±0.23B,X	3.89±0.24b,X
	HL 1018K6	3.46±0.08A	2.52±0.28BC,y	2.06±0.10B,Y	2.73±0.04C,Y
Lactic Acid Bacteria 30°C	HL CTR	3.48±0.08A	3.98±0.06B,x	4.76±0.10C,X	4.98±0.04C
	HL 1018K6	3.48±0.08A	3.81±0.03B,y	3.94±0.02C,Y	4.94±0.08D
Staphylococcus coagulase positive	HL CTR	4.82±0.05A	4.98±0.28	5.37±0.13B,X	4.63±0.11A,X
	HL 1018K6	4.82±0.05AA	4.36±0.29	4.21±0.14B,Y	4.04±0.11B,Y

*ni: not isolated. In each sampling day, three samples by experimental group were analyzed. Statistical analysis was performed comparing experimental groups at each sampling time and within each experimental group along the ripening period. All data were presented as the mean (M) ± standard error (sE). Different superscript uppercase letters indicate a significant difference at p<0.01. Different superscript lowercase letters indicate a significant difference at p<0.05. a–dMean values in the same row (same group in different days) with different letters presented significant differences. x–yMean values in the same column (different groups on the same sampling time) with different letters presented significant differences.