Microbiological Evaluation of Alaska Shore‐based Surimi Production

• Published in: Journal of Food Science
• Main Authors: HIMELBLOOM, BRIAN H., BROWN, EILEEN K., LEE, JONG S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1991
• Subjects: Food Science; alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05264.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb05264.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05264.x/fullpdf

ABSTRACT 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 × 10 3 /g after mincing, 2.3 × 10 3 /g after washing/screening, 4.2 × 10 4 /g after refining and 1.6 × 10 4 /g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 × 10 5 /g after a second refining and 3.0 × 10 5 /g after a second dewatering. The APC for analog grade surimi was 5.5 × 10 4 /g and 2.0 × 10 6 /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.