Table 3. Total plate count of liquid smoked skipjack during room temperature storage in control and pre-cooking samples

Treatment	Total plate count (CFU/g) (log X)¹⁾
	Storage (days)
	0	2	4	6
Control²⁾	0^a	5.87±4.10^b	8.56±5.32^d	8.99±3.90^e
Pre-cooking³⁾	0^a	5.55±3.40^b	7.04±5.75^c	8.83±8.32^e

All values are mean±SD (n=3). Different uppercase letters indicate significant differences between samples (p<0.05).
Fish treated with liquid smoke without pre-cooking.
Fish treated with liquid smoke and pre-cooked for 30 min.