Physico-chemical, microbiological and sensory characteristics of washed fish mince prepared from some selected species of fish

Physico-chemical, microbiological and sensory characteristics of washed fis h mince prepared from Cyprinus carpio, Oreochromis mossambicus, Nemipterus japonicus and Scoliodon sorrakowah were determined using standard procedure s. All species studied showed that the minces prepared were suitable fdr pr oduct development. Since the consumer acceptability varies with species, se parate procedures should be adopted for each species. while standardising m ethodology for surimi preparation in commercial establishments.