Surimi and surimi seafood from whole ungutted myctophid mince

This work demonstrates the processing and properties of surimi and surimi seafood from whole ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical quality and new product development. The microbial counts were reduced effectively during leaching process. Microbial counts of myctophid surimi were 3 × 103 CFU/g for aerobic plate count, <10 MPN/g for total coliforms, <100 CFU/g for Staphylococcus aureus and <10 CFU/g for yeasts and molds. The absence of Salmonella and Escherichia coli spp. and low counts of coliforms, S. aureus, yeasts and molds indicated that the prototypes were microbiologically safe for consumption. Raw myctophid surimi contained 85 g/100 g moisture, 14 g/100 g protein, 0.3 g/100 g lipids and 0.7 g/100 g ash. The levels of total volatile bases, peroxide and thiobarbituric acid values of myctophid surimi were 6.6 mg N/100 g, 1.1 meq/kg and 0.13 mg malondialdehyde/kg respectively, which were significantly lower (p < 0.05) than that found for myctophid mince. Product development indicated that the prototypes had a lower fish odor and flavor and better sensory scores for texture attributes than silver carp mince which was a positive point for commercialization of myctophid surimi and related products.