Microbiological analysis
Fish sausage (25 g) was collected aseptically in a stomacher bag and 10 volumes of sterile saline solution (8.5 g/L) were added. After homogenisation in a Stomacher blender (Stomacher M400, Seward Ltd., Worthington, England) for 1 min, a series of
10-fold dilutions were made using normal saline solution (8.5 g/L). Total viable count (TVC) and psychrophilic bacterial count(PBC) were determined by plate count agar (PCA) with the incubation at 37 C for 2days and4 C for 7 days, respectively (Maqsood & Benjakul, 2013). Microbial counts were expressed as log CFU/g.