Table 6

Storage time (Weeks)	Microbial load (log₁₀)
Storage time (Weeks)	APC	Yeast and mould	Entrobacteriaceae
Fresh raw fillets	6.97 ± 0.02^c	5.15 ± 0.21^e	3.75 ± 0.07
Immediately after hot smoking	3.39 ± 0.12^g	3.45 ± 0.21^g	ND
1^st	3.65 ± 0.07^f	3.39 ± 0.12^g	ND
2^nd	4.36 ± 0.03^e	3.87 ± 0.04^f	ND
3^rd	6.77 ± 0.33^d	5.58 ± 0.16^d	ND
4^th	6.89 ± 0.02^cd	5.93 ± 0.04^c	ND
5^th	7.51 ± 0.07^b	6.65 ± 0.07^b	ND
6^th	8.78 ± 0.09^a	7.36 ± 0.03^a	ND

All values are means of triplicate ± standard deviation Means with the same superscript letters within a column are not significantly different (p>0.05).
ND-Not detectable
APC-Mesophilic Aeorobic Plate Count

Table 6: Shelf stability of smoked tilapia fillets expressed in microbial load (log₁₀) stored at 4°C.