Microbial evaluation of Alaska salmon caviar.
Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. Aerobic plate counts (APCs) ranged from < 10(2)/g to 4.5 x 10(7)/g with increasing APC toward season's end. Coliform counts ranged from < 3/g to 2.4 x 10(3)/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (10(7)/g) thawed caviar exhibited predominantly lactic acid bacteria; low-APC (10(3)/g) thawed caviar exhibited predominantly gram-negative bacteria. Freezing had little effect on the microbial counts, and shelf life of thawed caviar was 3 to 5 days at 2 degrees C.
Himelbloom
B H
BH
University of Alaska Fairbanks, Fishery Industrial Technology Center, Kodiak 99615-7401, USA. ffbhh@uaf.edu
Crapo
C A
CA
D000413:Alaska; D000818:Animals; D015169:Colony Count, Microbial; D004531:Eggs / Q000382:microbiology*; D004926:Escherichia coli / Q000302:isolation & purification*; D005396:Fish Products / Q000382:microbiology*; D005511:Food Handling; D005519:Food Preservation; D012034:Refrigeration; D012474:Salmon / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000302:isolation & purification*