Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Table 5

Total plate count (log₁₀ CFU/g) of fish sausages fortified with different concentrations of bee bread extract (BBE) and synthetic additive potassium sorbate after 0, 2, 4, and 6 days of shelf life at 0°C.

Total plate count (log10 CFU/g)
Fish sausage	Day 0	Day 2	Day 4	Day 6
0% BBE	0.00^a	3.55 ± 2.63^bA	4.86 ± 0.84^b	5.21 ± 0.86^b
0.25% BBE	0.00^a	0.00^aB	3.90 ± 0.84^b	3.84 ± 0.87^b
0.50% BBE	0.00^a	3.75 ± 0.95^bA	4.15 ± 0.59^b	3.32 ± 0.47^b
0.75% BBE	0.00^a	3.61 ± 1.87^bA	3.50 ± 1.29^b	4.86 ± 1.64^b
Synthetic^1	0.00^a	3.32 ± 0.47^bA	3.50 ± 1.29^b	3.50 ± 1.29^b

¹Synthetic potassium sorbate. Values of means ± standard deviation (SD) of triplicate independent experiments. Different capital letters in same column mean significant difference (). Different small letters in same row mean significant difference ().