. 2022 Apr 15;60(3):1006–1014. doi: 10.1007/s13197-022-05432-1

Table 2.

The microbial indexes and physicochemical characteristics of the developed products at day 0 and day 60 during storage

Testing	Products
Testing	Minced saury with pork		Crispy dried saury		Saury roll with roe		Saury with XO sauce
Testing day	Day 0	Day 60	Day 0	Day 60	Day 0	Day 60	Day 0	Day 60
Microbial indexes	N.D	N.D	N.D	N.D	N.D	N.D	N.D	N.D
Water activity	0.98 ± 0.01^a	0.96 ± 0.02^a	0.70 ± 0.00^a	0.78 ± 0.01^a	0.97 ± 0.02^a	0.97 ± 0.00^a	0.69 ± 0.01^a	0.72 ± 0.01^a
Water content (%)	60.04 ± 1.51^a	59.09 ± 2.80^a	17.81 ± 5.38^a	15.06 ± 2.30^a	64.76 ± 7.08^a	66.41 ± 0.09^a	47.46 ± 2.39^a	47.79 ± 6.78^a
VBN (mg/100 g)	11.76 ± 4.10^a	20.24 ± 0.87^b	11.70 ± 1.45^a	14.22 ± 0.35^b	13.73 ± 2.46^a	8.20 ± 0.74^b	10.56 ± 0.56^a	17.85 ± 2.15^b
AV (mg KOH/g)	0.50 ± 0.80^a	1.30 ± 0.75^b	0.75 ± 2.10^a	1.70 ± 5.60^b	0.50 ± 0.50^a	1.10 ± 0.90^b	0.59 ± 1.00^a	1.57 ± 3.15^b
POV (meq/kg)	2.53 ± 2.20^a	7.30 ± 1.70^b	2.06 ± 1.75^a	8.60 ± 2.53^b	3.80 ± 2.18^a	5.50 ± 2.89^b	2.36 ± 5.20^a	9.60 ± 1.14^b
TBA (µg/g)	3.65 ± 0.02^a	3.52 ± 1.02^a	6.48 ± 2.30^a	6.26 ± 0.57^a	5.38 ± 0.83^a	5.73 ± 0.36^a	0.56 ± 5.56^a	0.23 ± 2.22^a

Microbial indexes include mesophilic bacteria count (CFU/g), coliform (MPN/g), E. coli (MPN/g) were all non-detected. The detection limit was 10 CFU/g for mesophilic bacteria count and 3 MPN/g for coliform and E. coli, respectively

All microbial indexes and physicochemical characteristics were not significantly different (p < 0.05) after 60-day storage

VBN standard: 25 mg/100 g

AV standard: 2.0 mg KOH/g fat

POV standard: 10 meq/kg oil