Abstract：In order to prolong shelf life and to circulate at room temperature of semi dried blunt snout bream, the effect of glycerol combined preservatives on the quality of semi dried blunt snout bream during storage was investigated by determining total viable counts（TVC）, total yeast and mold counts, microbial composition, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, pH value, and combined with sensory evaluation. The results showed that with the extension of storage time, the sensory scores of semi dried blunt snout bream treated with glycerol combined composite preservatives(0.075% potassium sorbate+0.025% sodium dehydroacetate) and the control group decreased continuously, and TVC, total yeast counts, relative abundance of Lactobacillus, TVB-Ncontent, TBARS value, and pH value increased continuously. Compared with the control group, glycerol combined preservatives treatment slowed down the decline of sensory scores, inhibited the growth of bacteria and yeasts, reduced bacterial diversity, lowered the bacterial abundance of Lactobacillus, reduced the accumulation of TVB-N, slowed down the rate of fat oxidation, and prolonged the shelf life of semi dried blunt snout bream for 2 , 4 , and 7 d at 25, 15, and 4℃, respectively. This study provided a reference for quality control and shelf-life extension of semi dried blunt snout bream.
2024, Vol. 38 
