Food Production, Processing and Nutrition

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

Samples	Storage time (days)	Microbial load log CFU/g
Samples	Storage time (days)	TVC	PBC	TFC	Enterobacteriaceae count	Pseudomonas count
CON	0	3.24 ± 0.01^c	2.28 ± 0.02^c	2.96 ± 0.01^c	2.69 ± 0.03^c	2.98 ± 0.06^c
	5	4.62 ± 0.04^b	5.20 ± 0.02^b	5.41 ± 0.03^b	4.30 ± 0.03^b	4.58 ± 0.06^b
	10	5.94 ± 0.06^a	6.57 ± 0.03^a	5.55 ± 0.02^a	5.49 ± 0.04^a	5.88 ± 0.01^a
COS-L	0	1.32 ± 0.03^c	ND	1.51 ± 0.01^c	ND	1.07 ± 0.03^c
	5	2.48 ± 0.04^b	2.30 ± 0.04^b	2.39 ± 0.03^b	1.90 ± 0.09^b	2.20 ± 0.04^b
	10	3.75 ± 0.02^a	4.77 ± 0.03^a	3.79 ± 0.05^a	3.18 ± 0.06^a	3.62 ± 0.04^a

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)
ND Not detected

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