Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Figure 3

Evolution of the natural microbiota of WPI-Or coated hake fillets stored under MAP conditions. C: control; CPM: control-WPI; POM-1: WPI + Or 1%; POM-3: WPI-Or 3%. (a) Total viable counts; (b) lactic acid bacteria; (c) Enterobacteriaceae; (d) psychrotrophic bacteria; (e) H₂S- producing bacteria; (f) pseudomonas.

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