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Microbiological and chemical condition of products made from surimi.

[In German. / En allemand.]

Author(s) : HEIMANN P., KUNZLER W., LINIGER M., SIMMEN A.

Type of article: Article

Summary

18 samples of commercial surimi products were examined to determine their microbiological quality. 8 of them were also chemically analysed for their protein, fat, moisture, ash and salt content. The technology used to manufacture these products was such that high bacterial counts were not expected. A single sample indicated secondary contamination but even here the total aerobic count was within the tolerance range. Chemical analysis showed that the products were very low in fat (0.2 to 0.9%) with a high protein content between 7.9 and 11.4%. The surimi products obtainable in Switzerland are able to satisfy the requirements of a modern diet.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1994-2396
  • Languages: German
  • Source: Fleischwirtschaft - vol. 74 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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