This research was sponsored by Alaska Fisheries Development Foundation under grant #NA-85-ABH-00044 and Univ. of Alaska Fairbanks with funds appropriated by the state. We thank employees of surimi plants X and Y for their cooperation. Presented at the 49th Annual Meeting of the Institute of Food Technologists, June 25–29, 1989, Chicago, IL.
Microbiological Evaluation of Alaska Shore-based Surimi Production
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 291–293, March 1991
How to Cite
HIMELBLOOM, B. H., BROWN, E. K. and LEE, J. S. (1991), Microbiological Evaluation of Alaska Shore-based Surimi Production. Journal of Food Science, 56: 291–293. doi: 10.1111/j.1365-2621.1991.tb05264.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/20/90; revised 8/13/90; accepted 9/10/90.
Two shore-based surimi plants in Alaska were investigated to determine microbial conditions of Alaska pollock flesh during processing. Median aerobic plate count (APC) was 2.0 × 103/g after mincing, 2.3 × 103/g after washing/screening, 4.2 × 104/g after refining and 1.6 × 104/g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 × 105/g after a second refining and 3.0 × 105/g after a second dewatering. The APC for analog grade surimi was 5.5 × 104/g and 2.0 × 106/g for nonanalog grade surimi. Highest total coliform most probable number (MPN) of > 1100/g was determined from a nonanalog grade surimi sample and from a mince that had been refined twice. Highest Escherichia coli MPN of 460/g was determined from two minces.