Table 5 Effect of high-pressure processing on total plate count (Log CFU/g) in beef samples marinated with different sauces during storage at 4℃
Variables | 1 d | 7 d | 14 d | 21 d |
Non-HPP | HPP | Non-HPP | HPP | Non-HPP | HPP | Non-HPP | HPP |
Brine solution | 3.43a | 2.20b | 3.54a | 2.32b | 5.07a | 3.93b | 6.28a | 4.37b |
Soy sauce | 3.31a | 2.66b | 3.46a | 2.99b | 3.84a | 3.05b | 5.42a | 3.99b |
Fish sauce | 3.54a | 2.45b | 3.78a | 2.88b | 3.94a | 3.07b | 5.19a | 4.29b |
Soy-fish sauce | 3.33a | 2.14b | 3.51a | 2.45b | 3.63a | 2.90b | 4.91a | 4.30b |
Fish-soy sauce | 3.67a | 2.75b | 4.01a | 2.89b | 4.66a | 4.79b | 5.63a | 5.19b |
Fish-soy-meat sauce | 3.56a | 2.88b | 3.81a | 2.98b | 4.43a | 4.73b | 5.21a | 5.04b |
SEM | 0.14 | 0.30 | 0.22 | 0.29 | 0.55 | 0.87 | 0.48 | 0.47 |
Means within each column with different letters (a,b) are significantly different (p<0.05).
HPP, high-pressure processing.