Microbiological Evaluation of Surimi Product Processed from Marine Fish of Karachi Coast, Northern Arabian Sea
Keywords:
Surimi product, Microbiological analysis, Pathogens, Karachi coastAbstract
Abstract: The fish provisions manufacturing industries is demanding to produce diversification of foodstuffs from repercussion or less valuable fishes in response to increasing consumer nutritional requirements on the globe. Surimi is the one of the most important processed seafood having valuable and predominant protein content. Surimi is perishable, and when it rots, it has a strong odor and a bad taste. Degradation is due to enzymatic autolytic spoilage, fat oxidation, microbiological decay, or a mixture of these factors. The most stern seafood security affairs leading to potentially contaminated products relate to microorganisms, especially bacterial pathogens. For this purpose fish surimi product were collected for the microbiological evaluation, total plate count (TPC), total coliform, Escherichia coli, Salmonella, Vibrio, and Staphylococcus aureus from seabird fisheries Karachi during January to June 2020. The examined samples ranges varied between TPC (1.0 to 7.8) cfu/gm, TC (11 to 460 MPN/gm), FC (11 to 210 MPN/gm), E.coli (1.9 to 20), and Staphylococcus aureus (24 to 182 cfu/gm). The mean of TPC (4.6±2.12 cfu/gm), TC (120.2±107.29 MPN/gm), FC (67.03±28.02 MPN/gm), E.coli (9.1±5.94), Staphylococcus aureus (85.2±65.43 cfu/gm) were measured in (N=20) fish surimi product sample. Salmonella sp. and Vibrio sp. were absent in all examined samples.
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