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XU Yong-xia, ZHANG Chao-min, ZHAO Jia-mei, LI Xue-peng, MI Hong-bo, LI Jian-rong. Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage[J]. Science and Technology of Food Industry, 2016, (04): 337-341. doi: 10.13386/j.issn1002-0306.2016.04.059
Citation: XU Yong-xia, ZHANG Chao-min, ZHAO Jia-mei, LI Xue-peng, MI Hong-bo, LI Jian-rong. Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage[J]. Science and Technology of Food Industry, 2016, (04): 337-341. doi: 10.13386/j.issn1002-0306.2016.04.059

Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage

doi: 10.13386/j.issn1002-0306.2016.04.059
  • Received Date: 2015-06-10
  • Changes in sensory,microbiological,and physicochemical analyses were carried out to evaluate the loss of quality and shelf life of Paralichthys olivaceus during freezing(-2 ℃) and refrigerated(4 ℃) storage.The results indicated that with the extension of storage time,the sensory quality declined gradually(p<0.01),while total viable count(TVC),TVB-N content,TBA and K values increased significantly(p<0.01). Besides,the quality of fish stored at partial freezing temperature changed more slowly than that at 4 ℃ storage. Hardness,springiness,adhesiveness,and chewiness declined significantly(p <0.05) with storage time,while p H value showed no significant correlation with the storage time and other indicators,except for TBA value. According to the sensory score,TVB-N,TVC,and other indicators,the shelf life of Paralichthys olivaceus stored at 4 ℃ and-2 ℃ was 9 days and 12 days,respectively. Compared with the refrigerated storage samples,the partial freezing can inhibit the propagation of bacteria more effectively,thus extending the shelf life.
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