Microbial Evaluation of Alaska Salmon Caviar

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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 < 102/g to 4.5 X 107/g with increasing APC toward season's end. Coliform counts ranged from <3/g to 204 X 103/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (107/g) thawed caviar exhibited predominantly lactic acid bacteria; low-APC (103/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°C.

Document Type: Research Article

Affiliations: University of Alaska Fairbanks, Fishery Industrial Technology Center, 118 Trident Way, Kodiak, Alaska 99615-7401, USA

Publication date: May 1, 1998

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