Table 4. Total mold count of liquid smoked skipjack during room temperature storage in control and pre-cooking samples

Treatment	Total Mold Count (CFU/g) (Log X)¹⁾
	Storage (days)
	0	2	4	6
Control²⁾	0^a	1.70±0.00^a	4.65±3.96^b	6.23±5.16^e
Pre-cooking³⁾	0^a	2.81±1.60^a	4.93±5.50^c	5.83±4.62^d

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.