Microbial Growth in Surimi and Mince made from Atlantic Pollock

Area of Science:

• Food Science and Technology
• Microbiology
• Seafood Processing

Background:

• Atlantic pollock is a common fish species used in surimi production.
• Understanding the impact of surimi processing on fish mince quality is crucial for the seafood industry.

Purpose of the Study:

• To evaluate the changes in biochemical composition of Atlantic pollock mince during surimi preparation.
• To assess the microbiological quality and pH changes of surimi and mince during refrigerated storage.

Main Methods:

• Atlantic pollock mince was processed into surimi.
• Compositional analysis (protein, fat, NaCl, moisture, carbohydrates) was performed.
• Microbiological counts (aerobic plate count, psychrotrophic count) and pH were monitored over time at 5°C and 13°C.

Main Results:

• Surimi preparation led to reduced protein, fat, and NaCl, and increased moisture and carbohydrate content compared to mince.
• Both aerobic and psychrotrophic bacterial counts increased over storage time in surimi at both 5°C and 13°C.
• The pH of surimi showed a decreasing trend relative to mince during storage.

Conclusions:

• Surimi processing significantly alters the nutritional and microbiological profile of Atlantic pollock mince.
• Refrigerated storage promotes microbial growth in surimi, necessitating careful handling and temperature control.
• Maintaining microbiological quality requires stringent handling and storage protocols for both surimi and mince.