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.