Study on quality changes of salted fish at different storage conditions

Quality changes of four different kinds of salted fish (Otolithes ruber, Trichiurus haumela, Decapterus maruadsi, Eleutheronema tetradactylum) which stored at 20, 4 and-20℃ were studied. According to the sensory evaluation, the shelf life at 20℃ for four salted fish was 20, 6, 10 and 14 days, while at 4℃ condition, the shelf life was much longer, which showed 70, 35, 70 and 70d respectively, and the shelf life was longer than 4 months in-20℃ condition. Combining with sensory evaluation, different quality index was accurately described at the end of shelf life at the 20℃ and 4℃ storage condition:the chewiness of Trichiurus haumela and Eleutheronema tetradactylum were 20 ~ 30gmm, Decapterus maruadsi’s was 30 ~ 40gmm, the Otolithes ruber’s was about 50gmm, the TVBN was 40 ~ 50mg/100g, a peak was appeared in the TBA and nitrite value during the two different storage conditions.