## 3 Results and Discussion
### Effect of Storage Duration on Microbiological Changes  
Microbiological changes in food can indicate product safety. Table 10 shows the microbial change during storage duration. The score of TBC increased in conjunction with the storage time. At \(-13\)\({}^{\circ}\)C, bacterial growth increased significantly (\(p<0.05\)) on day 90 (3.20 \(\pm\) 0.00), while at \(-18\)\({}^{\circ}\)C, bacterial growth increased significantly (\(p<0.05\)) after days 75 and 90 compared to day 0. However, at \(-23\)\({}^{\circ}\)C, bacterial growth was maintained throughout the 90-day storage period. The optimum temperature in which to store products based on the TBC was less than \(-23\)\({}^{\circ}\)C. In this study, the TBC of the product was less than \(5\) log CFU/g, which is acceptable for consumption (International Commission of Microbiological Specification for Food [ICMSF]) [53]. Overall, the findings suggest that low TBC values are influenced by the storage temperature--low temperatures, especially freezing, can decrease microbial activity.  
The results of this study align with those of [PERSON] et al. [37], who reported that microbial and enzymatic activities successfully decrease in salmon fillets stored at freezing conditions, therefore maintaining a better nutritional content than those in chilled storage. Furthermore, [PERSON] and [PERSON] [54] reported that the TBC of frozen fish sold in Mauritius was lower during storage. Similar results were reported by [PERSON] et al. [55], who reported that low temperatures during storage result in low TBC values in lobster (Nephrops norvegicus).  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Fatty Acids** & & **(g/100 g)** \\ \hline Lauric acid & C12: 0 & 0.03 \\ Myristic acid & C14: 0 & 0.05 \\ Pentadecanoic acid & C15: 0 & 0.01 \\ Palmitic acid & C16: 0 & 0.52 \\ Palmitoleic acid & C16: 1 & 0.00 \\ Heptadecanoic acid & C17: 0 & 0.01 \\ Stearic acid & C18: 0 & 0.09 \\ Tricosanoic acid & C23: 0 & 0.00 \\ \(\Sigma\)**SFA** & & **0.71** \\ \hline Oleic acid & C18: 1 n\(-\)9c & 0.10 \\ cis-11-Eicosenoic acid & C20: 1 n\(-\)9 & 0.03 \\ Erucic acid & C22: 1 n\(-\)9 & 0.01 \\ Nervonic acid & C24: 1 n\(-\)9 & 0.04 \\ \(\Sigma\)**MUFA** & & **0.18** \\ \hline Linoleialic acid & C18: 2 n\(-\)6t & 0.00 \\ Linoleic acid & C18: 2 n\(-\)6c & 0.08 \\ cis-11,14-Eicosadiene acid & C20: 2 n\(-\)6 & 0.00 \\ Arachidic acid & C20: 4 n\(-\)6 & 0.01 \\ \(\Sigma\) n\(-\)6 & & _0.09_ \\ cis-11,14,17-Eicostrienoic acid & C20: 3 n\(-\)3 & 0.00 \\ Eicosapentaenoic acid & C20: 5 n\(-\)3 & 0.03 \\ Docoshaexenoic acid & C22: 6 n\(-\)3 & 0.14 \\ \(\Sigma\) n\(-\)3 & & 0.17 \\ \(\Sigma\)**PUFA** & & **0.26** \\ n\(-\)3/n\(-\)6 & & 1.89 \\ \hline \hline \end{tabular}  
* SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.  
\end{table}
Table 9: Fatty acid contents of test seafood HMR products consisting of a mixture of AMPS, CSM, and sauce.  
In this study, pathogenic bacteria, such as _S. aureus_, Salmonella spp., and _E. coli_, were not detected during storage at all temperatures. These results suggest that temperature plays an important role in the growth of pathogenic bacteria in fishery products. At low temperatures, microbial activity is suppressed, and most bacteria cannot grow [56; 57]; hence, the growth of many spoilage-causing bacteria is prevented via temperature reduction.