Microbiological analysis of byproducts from tilapia

Products	Mesophilic bacteria*	Psychrotrophic bacteria*	Yeast and molds*
P1	4.8^a ± 0.04	3.2^a ± 0.01	UR
P2	4.7^a ± 0.04	3.0^a ± 0.02	UR
F1	3.5^b ± 0.02	UR	3.5^a ± 0.01
F2	3.4^b ± 0.01	UR	3.6^a ± 0.40
F3	3.5^b ± 0.02	UR	3.5^a ± 0.01
S3	3.6^b ± 0.03	UR	3.4^a ± 0.10

P1=head pulp, P2=carcass pulp, F1=head flour, F2=carcass flour, F3=head and carcass flour, S3=instant soup with head and carcass flour.
UR: unrealized.
*Values expressed in cfu/g (colony-forming units per gram).
Different letters in the same column indicate significant differences (p<0.05)

Table 2: Microbiological analysis of byproducts from tilapia (Oreochromis niloticus) processing.

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