Quality Changes of Mandarin Fish Fillets under Different Temperature Storage Conditions
YUAN Shanshan, LU Sufang, LEI Yuelei, AI Mingyan, ZHANG Ruili
1.School of Food Science and Engineering, Tarim University, Alar 843300, China; 2.Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
Abstract：In order to control the quality and safety of mandarin fish fillets, the quality changes of mandarin fish fillets at different storage temperatures were studied. The shelf life of mandarin fish fillets stored at 4, 7 or 10 ℃ was determined by measuring the total volatile base nitrogen (TVB-N) content, pH, water-holding capacity (WHC), total viable count and color parameters. The results showed that for each storage temperature, total viable count, pH and TVB-N content showed an upward trend with storage time (P < 0.05), while WHC decreased significantly (P < 0.05). The initial value of TVB-N content was 6.39 mg/100 g, which increased 5, 8 and 9 times respectively after 9 d of storage at 4, 7 and 10 ℃. The shelf life of mandarin fish fillets was 3, 2 and 1 days at 4, 7 and 10 ℃, respectively.
苑闪闪，卢素芳，雷跃磊，艾明艳，张锐利. 不同贮藏温度鳜鱼片品质变化规律[J]. 肉类研究, 2023, 37(1): 26-30.
YUAN Shanshan, LU Sufang, LEI Yuelei, AI Mingyan, ZHANG Ruili. Quality Changes of Mandarin Fish Fillets under Different Temperature Storage Conditions. Meat Research, 2023, 37(1): 26-30.
2023, Vol. 37 
