The aim of this study was to assess the yields, proximate composition and bacteriological characteristics of minced fish and surimi obtained from tilapia (Oreochromis niloticus) from 400 to 650 grams, recovered from fillet frames, after mechanical deboning. The samples were divided in four lots, collected each two months. The percentage yields were determined and the chemical analysis carried out included moisture, protein, lipids and ashes. Bacteriological analysis considered Heterotrophic Aerobics Mesophilics and Psychrotrophics bacteria count, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and Escherichia coli. The yields obtained from minced fish and surimi, in relation with fillet frames, were 17.96% and 13.61% with significant gaps (P<0.05) between samples. The moisture, proteins, lipids and ashes percentage rate were for the minced fish: 80.69, 16.5, 3.14 and 0.50 and for the surimi: 80.82, 14.6, 0.27, and 0.98, with significant gaps (P<0.05) for lipids and ashes. The counted Mesophilics and Psychrotrophics Bacteria in the samples of different lots of the minced fish and surimi varied from 5.74 to 11.57Log 10 CFU [g.sup.-1]. One sample was positive for E. Coli, and the presence of Salmonella spp and of coagulase-positive Staphylococcus were detected in two samples. After introducing the Sanitation Standard Operating Procedures (SSOPs), the samples of minced fish and surimi were obtained and attended the current legislation for the microbiological patterns for surimi and similar products. It was found for the minced fish as well as for surimi samples satisfactory percentages of protein and low percentages of lipids. Considering the analysis performed in this study, these intermediate raw materials presented potential for development of value added products.

Key words: Minced fish, surimi, tilapia, Oreochromis niloticus.