Abstract：Fresh grass carp fillets stored over a period of 8 days were analyzed for freshness changes and evaluated for
microbial growth using selective culture media. During the first three days of chilled storage, grass carp fillets remained in
the range of first-grade freshness. However, grass carp fillets began to seriously deteriorate when the storage period exceeded
8 days. The shelf-life of grass carp fillets during chilled storage was 5–6 d. The number of all tested microorganisms showed
an apparent upward trend over the whole storage period, and Shewanella putrefaciens, Pseudomonas and Lactobacillus were
preliminarily determined as dominant bacteria in grass carp fillets.
2013, Vol. 27 
