Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

Figure 1

(a, b, c) Microbiological counts of crayfish samples stored under chilled conditions after application of different killing methods. (a) Total mesophilic aerobic bacteria count, (b) total psychrophilic aerobic bacteria count, and (c) Enterobacteriaceae count. (d, e) Chemical changes of crayfish samples stored under chilled conditions after application of different killing methods; (d) pH and (e) TVBN (mg N/100 g sample). represents statistically significant () differences among treatments.

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