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MICROBIOLOGICAL AND CHEMICAL CHANGES OF SURIMI-BASED IMITATION CRAB DURING STORAGE.

Author(s) : YOON I. H., MATCHES J. R., RASCO B.

Type of article: Article

Summary

CHANGES IN SURIMI-BASED IMITATION CRAB PRODUCTS WERE MONITORED DURING STORAGE AT 273, 278, 283 AND 288 K (0, 5, 10 AND 15 DEG C). NUMBERS OF BACTERIA GROWING ON CRABLEGS AND FLAKED CRABLEGS DURING 42 DAYS STORAGE WERE MEASURED. THE GENERA MAKING UP THE MAJOR PORTION OF THESE POPULATIONS WERE BACILLUS SPECIES AT 288 K AND PSEUDOMONAS AT 278 AND 273 K. CHEMICAL CHANGES IN THE PRODUCTS PRODUCED BY BACTERIA WERE MONITORED. LEVELS OF TOTAL VOLATILE BASES PRODUCED WERE LOWER IN THE IMITATION CRAB THAN THOSE REPORTED FOR FRESH FISHERIES PRODUCTS. THE MAJOR COMPOUNDS PRODUCED IN CRABLEG ANALOGS WERE VOLATILE ACIDS AND BUTANEDIOL, WHICH INCREASED AS THE STORAGE TIME INCREASED.

Details

  • Original title: MICROBIOLOGICAL AND CHEMICAL CHANGES OF SURIMI-BASED IMITATION CRAB DURING STORAGE.
  • Record ID : 1989-1908
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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