MICROBIAL EVALUATION OF ALASKA SALMON CAVIAR

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (a(w) = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. A erobic plate counts (APCs) ranged from <10(2)/g to 4.5 x 10(7)/g with increasing APC toward season's end. Coliform counts ranged from <3/g t o 2.4 x 10(3)/g. Escherichia coli, Staphylococcus aureus, yeasts, and molds were not detected. High-APC (10(7)/g) thawed caviar exhibited pr edominantly lactic acid bacteria; low-APC (10(3)/g) thawed caviar exhi bited predominantly gram-negative bacteria. Freezing had little effect on the microbial counts, and shelf life of thawed caviar was 3 to 5 d ays at 2 degrees C.