Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

Table 1

Evolution of bacterial content (log cfu/g).

Sample	Bacteria	Initial		4 weeks		8 weeks		12 weeks
		Batch A	Batch B	Batch A	Batch B	Batch A	Batch B	Batch A	Batch B
With skin	Mesophilic
	Psychrotrophic
	Halophilic	—	—						^B
Without skin	Mesophilic	—		—		—		—
	Psychrotrophic	—		—		—		—	^E
	Halophilic	—	—	—	^A	—	^C	—	^D

Data are expressed as (). Values with different letters are significantly different () between samples with and without skin.