## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Storage** & **Salt** & **Sample** & \multicolumn{3}{c}{**Microbial Counts (log CFU/g)**} \\ \cline{3-6}
**Time** & **Concentration** & **Type** & **TVAMB** & **HB** & **HFB** \\ \hline \multirow{8}{*}{3 Months} & 20\% & C & \(3.36\pm 0.16\)\({}^{\mathrm{a,l}}\) & \(2.55\pm 0.14\)\({}^{\mathrm{b,l}}\) & \(2.86\pm 0.09\)\({}^{\mathrm{b,l}}\) \\  & & FM & \(5.68\pm 0.42\)\({}^{\mathrm{a,l}}\) & \(4.84\pm 0.28\)\({}^{\mathrm{b,l}}\) & \(7.60\pm 0.30\)\({}^{\mathrm{c,l}}\) \\  & 25\% & C & \(<\)1.47 & \(2.20\pm 0.12\)\({}^{\mathrm{b,l}}\) & \(<\)1.47 \\  & & FM & \(4.32\pm 0.22\)\({}^{\mathrm{a,l}}\) & \(4.38\pm 0.20\)\({}^{\mathrm{a,l}}\) & \(4.23\pm 0.16\)\({}^{\mathrm{c,l}}\) \\  & & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & 30\% & FM & NO & NO & NO \\  & DS & C & NO & NO & NO \\  & & FM & NO & NO & NO \\ \hline \multirow{8}{*}{4 Months} & 20\% & C & \(3.12\pm 0.18\)\({}^{\mathrm{c,l}}\) & \(2.86\pm 0.15\)\({}^{\mathrm{c,l}}\) & \(2.92\pm 0.08\)\({}^{\mathrm{b,l}}\) \\  & & FM & \(5.60\pm 0.40\)\({}^{\mathrm{a,l}}\) & \(4.92\pm 0.26\)\({}^{\mathrm{b,l}}\) & \(4.60\pm 0.14\)\({}^{\mathrm{b,l}}\) \\  & & C & \(<\)1.47 & \(2.48\pm 0.10\)\({}^{\mathrm{c,l}}\) & \(4.47\) \\  & 25\% & FM & \(4.00\pm 0.20\)\({}^{\mathrm{a,l}}\) & \(3.85\pm 0.18\)\({}^{\mathrm{b,l}}\) & \(4.18\pm 0.16\)\({}^{\mathrm{c,l}}\) \\  & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & 30\% & FM & NO & NO & NO \\  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{5 Months} & 25\% & C & \(<\)1.47 & \(2.64\pm 0.09\)\({}^{\mathrm{a,l}}\) & \(<\)1.47 \\  & & FM & \(4.51\pm 0.26\)\({}^{\mathrm{b}}\) & \(4.48\pm 0.28\)\({}^{\mathrm{a,l}}\) & \(4.28\pm 0.20\)\({}^{\mathrm{c,l}}\) \\  & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & 30\% & FM & NO & NO & NO \\  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{6 Months} & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{7 Months} & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & C & NO & NO & NO \\ \cline{1-1} \cline{2-6}  & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{8 Months} & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & C & NO & NO & NO \\ \hline \multirow{8}{*}{10 Months} & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & FM & NO & NO & NO \\ \cline{1-1} \cline{2-6}  & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{10 Months} & 30\% & C & \(<\)1.47 & \(<\)1.47 & \(<\)1.47 \\  & DS & FM & NO & NO & NO \\ \cline{1-1} \cline{2-6}  & 30\% & C & NO & NO & NO \\ \cline{1-1} \cline{2-6}  & DS & FM & NO & NO & NO \\ \hline \multirow{8}{*}{11 Months} & DS & C & NO & NO & NO \\ \cline{1-1} \cline{2-6}  & DS & FM & NO & NO & NO \\ \hline \end{tabular}  
* The different lowercase letters (\({}^{\mathrm{a,b,c}}\), etc.) within the same column represent statistical differences depending on time spent within the same brine concentration and the dry-salting method for each group (control and experimental groups). The different uppercase letters (\({}^{\mathrm{A,B,C}}\), etc.) within the same column represent statistical differences among the different brine concentrations within the same brine concentration and dry-salting method for each group (control and experimental). The different superscript numbers (\({}^{\mathrm{L2}}\)) in the front data within the same column represent statistical differences between control and experimental groups for the same brine concentration and dry-salting method for the same storage time. TVAMB: total viable aerobic mesophilic bacteria; HB: halophilic bacteria; HFB: histamine-forming bacteria; M: month; C: control group; FM: prepared from frozen raw material (experimental group); NO: no microbial growth; NA: not analyzed; \(<\)1.47: The petri dish contains less than 30 bacteria.  
\end{table} 
Table 3: _Cont._by our findings in this study for brined samples relating to 10-25% brine concentrations with few exceptions.