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Table 3 Microbial counts of sardine surimi gel added without and with 1% COS-L from squid pen

From: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

SamplesStorage time (days)Microbial load log CFU/g
TVCPBCTFCEnterobacteriaceae countPseudomonas count
CON03.24 ± 0.01c2.28 ± 0.02c2.96 ± 0.01c2.69 ± 0.03c2.98 ± 0.06c
54.62 ± 0.04b5.20 ± 0.02b5.41 ± 0.03b4.30 ± 0.03b4.58 ± 0.06b
105.94 ± 0.06a6.57 ± 0.03a5.55 ± 0.02a5.49 ± 0.04a5.88 ± 0.01a
COS-L01.32 ± 0.03cND1.51 ± 0.01cND1.07 ± 0.03c
52.48 ± 0.04b2.30 ± 0.04b2.39 ± 0.03b1.90 ± 0.09b2.20 ± 0.04b
103.75 ± 0.02a4.77 ± 0.03a3.79 ± 0.05a3.18 ± 0.06a3.62 ± 0.04a
  1. Values are expressed as mean ± SD (n = 3). CON: gel without addition of COS-L; COS-L: gel added with 1% (w/w) COS-L. Different lowercase superscripts within the same sample in the same column indicate significant differences (p < 0.05)
  2. ND Not detected