MICROBIOLOGICAL AND CHEMICAL CONDITION OF PRODUCTS MADE FROM SURIMI

18 samples of commercial surimi products were examined to determine th eir microbiological quality. 8 of them were also chemically analysed f or their protein, fat, moisture, ash and salt content. The technology used to manufacture these products was such that high bacterial counts were not expected. A single sample indicated secondary contamination but even here the total aerobic count was within the tolerance range. Chemical analysis showed that the products were very low in fat (0.2 t o 0.9 %) with a high protein content between 7.9 and 11.4 %. The surim i products obtainable in Switzerland are able to satisfy the requireme nts of a modem diet.