Share

MICROBIAL GROWTH IN SURIMI AND MINCE MADE FROM ATLANTIC POLLOCK.

Author(s) : INGHAM S. C., POTTER N. N.

Type of article: Article

Summary

SURIMI PREPARATION FROM MINCED ATLANTIC POLLOCK DECREASED PROTEIN, FAT, AND SODIUM CHLORIDE LEVELS AND INCREASED MOISTURE AND CARBOHYDRATE LEVELS OF THE MINCE. AEROBIC PLATE COUNTS AND PSYCHROTROPHIC COUNTS OF SAMPLES FROM 3 TRIALS STORED AT 278 AND 286 K (5 AND 13 DEG C) WERE INITIALLY SIMILAR, BUT REACHED HIGHER LEVELS IN SURIMI WITH TIME. THE PH OF SURIMI TENDED TO DECREASE RELATIVE TO THAT OF MINCE DURING STORAGE AT BOTH TEMPERATURES. CAREFUL HANDLING AND STORAGE ARE EQUALLY IMPORTANT FOR BOTH PRODUCTS IF MICROBIOLOGICAL QUALITY IS TO BE MAINTAINED.

Details

  • Original title: MICROBIAL GROWTH IN SURIMI AND MINCE MADE FROM ATLANTIC POLLOCK.
  • Record ID : 1987-2282
  • Languages: English
  • Source: Journal of Food Protection - vol. 50 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing