Figure 5 | Scientific Reports

Figure 5

From: A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Figure 5

(a) Total psychotropic counts of raw fillets from ice and RSW through storage (n = 6; GLM; storage days: p < 0.001; treatment: p < 0.001); (b) Total mesophilic counts of raw fillets from ice and RSW through storage (n = 6; GLM; storage days: p < 0.001; treatment: p = 0.046); (c) H2S producing bacteria counts of raw fillets from ice and RSW through storage (n = 6; GLM; storage days: p < 0.001; treatment: p < 0.001); (d) Total psychotropic counts (n = 10; One-way ANOVA, p = 0.123) and lactic acid bacteria counts (p = 0.005) of smoked fillets from ice, RSW and control treatment on last sampling day.

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