Storage time (days) Microbial load (log10)
APC Yeast and mould Entrobacteriaceae
Fresh raw fillets 6.97 ± 0.02ab 5.15 ± 0.21d 3.75 ± 0.07
Immediately after hot smoking 3.39 ± 0.12e 3.45 ± 0.21f ND
5th 4.74 ± 0.06d 4.45 ± 0.21e ND
10th 5.93 ± 0.03c 6.81 ± 0.05c ND
15th 6.81 ± 0.05b 7.87 ± 0.04b ND
20th 7.05 ± 0.21a 8.39 ± 0.12a 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 7: Shelf stability of smoked tilapia fillets expressed in log10 microbial load stored at room temperature.