Abstract
This study was conducted to determine the levels of contamination of various bacteria in a tumbled fish product and to evaluate the effect of tumbling and egg white on the bacteriological qualities of the product. The restructed product was formulated with fresh channel catfish fillets, egg white and curing ingredients and the mixture was tumbled. Total aerobic plate count (APC), psychrotrophic, Pseudomonas, Coliform, Salmonella, lipolytic and proteolytic bacterial counts were determined before and after the tumbling process. This process caused a slight decrease in the counts of APC, Pseudomonas, lipolytic and proteolytic bacteria probably due to better cure distribution and/or faster cure penetration with tumbling.
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