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Table 5 Effect of refrigerated storage on microbiological characteristics of aerobically packaged cooked chicken sausages (Mean ± SE) *

From: Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Treatments Storage period (Days)
0 7 14 21
Total plate count (log cfu/g)
CO (0%) 2.45 ±0.01a 2.94 ± 0.01bA 3.92 ± 0.01cA 4.50 ± 0.01dA
PK (12%) 2.48 ± 0.02a 3.32 ± 0.01bB 4.10 ± 0.03cB 4.93 ± 0.02dB
Psychrophilic count (log cfu/g)
CO (0%) ND 1.68 ± 0.01aA 2.14 ± 0.01bA 2.90 ± 0.02cA
PK (12%) ND 1.82 ± 0.02aB 2.53 ± 0.02bB 3.15 ± 0.02cB
Yeast and mould count (log cfu/g)
CO (0%) ND ND 1.77 ± 0.02aA 2.51 ± 0.10b
PK (12%) ND ND 1.89 ± 0.01aB 2.54 ± 0.02b
  1. *Mean ± SE with different superscripts in a row (lower case alphabet) and column (upper case alphabet) differ significantly (p < 0.05), n = 6, CO = Control, PK = Pumpkin, ND = not detected.