If you have a problem with TPC, the raw material might have been a major
cause for the microbial problem. If you use a batch of surimi not
exceeding 500,000 TPC/gram, you are likely to get less than 100 TPC/gram
(if your finish product is properly pasteurized: 85C internal
temperature with 15-20 min holding. In other words, if you cook at
92-93C (external temp) for 60 min).
Jae
Jae W. Park, Ph.D.
Professor - Food Science and Technology
Founder/Director - OSU Surimi School (www.surimischool.org)
Oregon State University
2001 Marine Drive #253
Astoria, OR 97103
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Amol Bhingarde
Sent: Tuesday, October 26, 2004 4:39 AM
To: seafood@ucdavis.edu
Subject: Surimi analogs
Dear Members,
I would like to know a good solution for the following problem.
What if a final product of Surimi analogs is showing microbiological
results
(TPC) above limits. Even after Re-pasteurisation, Micro results are OK
but
fails in texture of product.
Is there any solution, so that both Product microbiology and physical
properties will be OK?
Thank you,
Best Regards,
Amol Bhingarde
HACCP COORDINATOR
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