Table 10 Changes in yeasts and molds (log cfu/g) of fish steak samples during storage at 4 °C

T1

3.86^ho

4.13^gm

5.20^di

5.71^cg

6.81^bd

7.26^ac

7.80^ab

8.82^a

8.90^a

6.49^A

T2

2.44^mr

2.34^nr

3.20^jr

3.50^ip

3.89^hn

4.43^fk

5.76^cg

5.92^cf

6.41^be

4.21^BC

T3

2.07^ho

2.32^nr

2.74^kr

3.41^jr

3.73^hp

3.94^hn

4.73^ej

5.41^dh

5.81^cg

3.79^CD

T4

2.47^mr

2.82^kr

3.47^jq

3.78^hp

4.43^fk

4.70^ej

5.41^dh

5.83^cg

6.62^bd

4.39^B

T5

1.77^qr

2.14^or

2.64^li

2.83^kr

3.52^ip

3.75^hp

4.72^ej

5.81^cg

6.01^fj

3.68^D

T6

1.53^r

2.32^nr

2.74^kr

3.42^gr

3.60^ip

4.32 ^fl

4.73^ej

5.74^cg

6.23^be

3.84^CD

Mean

2.35^F

2.67^F

3.33^E

3.77^DE

4.33^CD

4.73^C

5.52^B

6.25^A

6.66^A