Table 8 Changes in psychrotrophic bacteria (log cfu/g) of fish steak samples during storage at 4 °C

T1

2.72^mp

4.46^fo

5.38^dj

6.48^af

6.83^ae

7.41^ad

7.52^ac

8.21^ab

8.56^a

6.39^A

T2

2.51^op

2.92^lp

2.42^op

3.81^hp

4.51^fo

4.82^em

5.30^dk

6.11^bg

6.51^af

4.32^B

T3

2.50^op

2.85^lp

3.17^lp

3.42^jp

3.79^hp

4.41^fo

4.82^em

5.42^cj

6.30^bg

4.07^BC

T4

2.68^np

3.20^kp

3.43^jp

3.81^hp

4.30^fo

4.72^en

5.60^ci

6.40^bf

6.73^ae

4.54^B

T5

1.71^p

2.63^np

3.01^lp

3.53^ip

3.84^hp

4.42^fo

4.93^el

5.41^cj

5.97^fn

3.93^BC

T6

1.65^p

2.42^op

2.73^mp

3.41^jp

3.72^hp

3.93^hp

4.21^go

4.83^el

5.81^ch

3.64^C

Mean

2.29^H

3.08^G

3.35^FG

4.07^EF

4.52^DE

4.95^CD

5.39^BC

6.08^AB

6.64^A