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 in-cubation at 37
Cfor 2daysand4
C for 7 days, respectively
(Maqsood & Benjakul, 2013). Microbial counts were expressed as
log CFU/g.