Microbial Growth in Surimi and Mince made from Atlantic Pollock

Abstract

Surimi preparation from minced Atlantic pollock decreased protein, fat, and NaCl levels and increased moisture and carbohydrate levels of the mince. Aerobic plate counts and psychrotrophic counts of samples from three trials stored at 5 and 13°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 micro-biological quality is to be maintained.