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Microbiology of Mince, Surimi, and Value-Added Seafoods

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Microbiology of Marine Food Products

Abstract

Before directly considering the microbiology of mince, surimi, and value-added seafoods, it is necessary to understand how these products are made. The processes used range from relatively simple to highly complex/Steps in the processes can have important, and sometimes conflicting, effects on the microbiology of the finished product/Therefore, this chapter describes the processes used to manufacture mince, surimi, and value-added seafoods, followed by an overview of the microbiology of these products.

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Authors
  1. Steven C. Ingham
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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Ingham, S.C. (1991). Microbiology of Mince, Surimi, and Value-Added Seafoods. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_5

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_5

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