ShareMICROORGANISMS ISOLATED FOR SURIMI PROCESSING OPERATIONS.
Author(s) : HIME LBLOOM B. H., BROWN E. K., LEE J. S.
Type of article: Article
Summary
HETEROTROPHIC BACTERIA ISOLATED FROM 2 SHORE-BASED SURIMI PROCESSING PLANTS IN ALASKA WERE IDENTIFIED TO THE GENUS LEVEL. IN ONE PLANT, THE MAJOR BACTERIAL CONSTITUENTS WERE FLAVOBACTERIUM AND PSEUDOMONAS, FOLLOWED BY MORAXELLA, AEROMONAS, LACTOBACILLUS, SERRATIA, AND ACINETOBACTER. IN THE OTHER PLANT, MAJOR BACTERIAL GROUPS WERE FLAVOBACTERIUM AND ARTHROBACTER/CORYNEBACTERIUM, FOLLOWED BY PSEUDOMONAS AND ACINETOBACTER. PSEUDOMONAS, AEROMONAS AND SERRATIA WERE CAPABLE OF RAPID GROWTH AT AS LOW AS 281 K (8 DEG C), WITH RESPECTIVE GENERATION TIMES 303N. FREEZING AND THAWING OF SURIMI REDUCED MICROBIAL COUNTS TO 45-67% OF THE PRE-FROZEN LOAD.
Details
- Original title: MICROORGANISMS ISOLATED FOR SURIMI PROCESSING OPERATIONS.
- Record ID : 1992-0262
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (7)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Mince; Microbiology; Chilling; Surimi; Fish; Freezing
-
FREEZING OF SEA PRODUCTS.
- Author(s) : SASAYAMA S.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 692
View record
-
EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
View record
-
CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SAR...
- Author(s) : ROUSSEL H., CHEFTEL J. C.
- Date : 1988/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
View record
-
. SURIMI ).
- Author(s) : BORDERIAS A. J., TEJADA M.
- Date : 1987
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 1
View record
-
FROZEN SURIMI.
- Author(s) : SHIBA M.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record