Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage

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.