Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing

Figure 1

Changes in bacterial counts and TVB-N content of rainbow trout fillets during storage at 0 °C and 4 °C. (a) Total bacterial colonies. The dashed line represents the maximum bacterial limit for fish (7.0 log CFU/g) according to the International Commission of Microbiological Standards for Foods (ICMSF). (b) TVB-N content. The dashed line represents the maximum TVB-N limit for fresh fish (25 mg/100 g) according to European Union (EC no. 2074/2005).

(a)

(b)