Microbiological and Chemical Changes of Surimi‐Based Imitation Crab during Storage

摘要

ABSTRACTChanges in surimi‐based imitation crab products were monitored during storage at o°, 5°, 10°, and 15°C. Numbers of bacteria growing on crablegs and flaked crablegs during 42 days storage were measured. The genera making up the major portion of these populations wereBacillusspecies at 15°C andPseudomonasat 5° and 0°C. Chemical changes in the products produced by bacteria were monitored. Levels of total volatile bases produced were lower in the imitation crab than those reported for fresh fisheries products. The major compounds produced in crableg analogs were volatile acids and butandiol, which increased as the storage time i