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 fish mince prepared from Cyprinus carpio, Oreochromis mossambicus. Nemipterus japonicus and Scoliodon sorrakowah were determined using standard procedures. All species studied showed that the minces prepared were suitable for product development. Since the consumer acceptability varies with species, separate procedures should be adopted for each species, while standardising methodology for surimi preparation in commercial establishments.