Table 7. Viable bacterial counts (CFU/g) of fresh pangasius catfish and changes of viable bacterial counts (CFU/g) of different smoked products on different days of storage at ambient temperature.
|
Day |
Fresh fish |
T1 |
T2 |
Control |
|
01 |
1.67×105 |
3.26×104 |
1.39×104 |
4.92×104 |
|
05 |
ND |
3.94×105 |
2.26×105 |
5.93×106 |
|
09 |
ND |
2.67×107 |
4.88×106 |
ND |
ND = no data. No significant differences (p<0.05) were obtained between the control and treatments, and among the treatments.