Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours

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Table 3 Effect of ambient storage on the microbiological characteristics of aerobically packaged fish curls incorporated with rice, corn, black gram and peanut flour (Mean ± SE) ^*

Treatments	Storage period (days)
	0	7	14	21	28
Total plate count (log cfu/g)
RF (30%)	2.24 ± 0.05^e	2.79 ± 0.31^d	3.35 ± 0.04^c	4.73 ± 0.04^b	5.46 ± 0.04^a
CF (20%)	2.21 ± 0.29^e	2.50 ± 0.33^d	3.42 ± 0.06^c	4.58 ± 0.03^b	5.36 ± 0.03^a
BGF (10%)	2.30 ± 0.02^e	2.77 ± 0.23^d	3.43 ± 0.04^c	4.70 ± 0.05^b	5.51 ± 0.03^a
PNF (10%)	2.29 ± 0.01^e	2.89 ± 0.03^d	3.47 ± 0.05^c	4.66 ± 0.04^b	5.34 ± 0.03^a
Coliform count (log cfu/g)
RF (30%)	ND	ND	ND	ND	2.56 ± 0.05
CF (20%)	ND	ND	ND	ND	2.45 ± 0.01
BGF (10%)	ND	ND	ND	ND	2.62 ± 0.04
PNF (10%)	ND	ND	ND	ND	2.62 ± 0.07
Yeast and mould count (log cfu/g)
RF (30%)	ND	ND	ND	2.48 ± 0.01^Ba	3.53 ± 0.01^Bb
CF (20%)	ND	ND	ND	2.32 ± 0.02^Aa	3.46 ± 0.01^Ab
BGF (10%)	ND	ND	ND	2.70 ± 0.05^Ca	3.78 ± 0.01^Db
PNF (10%)	ND	ND	ND	2.56 ± 0.01^Ba	3.63 ± 0.02^Cb

*Mean ± SE with different superscripts in a row (lower case alphabet) and column (Upper case alphabet) differ significantly (p < 0.05), n = 6 for each treatment, RC = Rice flour (control), CF = Corn flour, BGF = Black gram flour, PNF = peanut flour, ND = Not detected.