Once the frozen tuna dumpling stuffing at 20 C for 8 weeks
were thawed and then held at 25 C, they started to show rapid increase
of E. aerogenes, reaching the levels of >9.0 log CFU/g at high
spiked sample and >6.0 log CFU/g at low spiked sample in 36 h
(Fig. 5A). Both spiked samples also showed rapid increases of the
contents of TVBN, reaching 42.0 mg/100 g in high spiked sample and 39.0 mg/100 g in low spiked sample in 48 h (Fig. 5B). The levels
of E. aerogenes and TVBN in high spiked sample were considerably
higher than those of low spiked sample at the same storage time
(Fig. 5A, B).