Effect of Different Frozen Storage Temperatures on Quality of Perch

To study the quality changes of perch(Lateolabrax japonicas)at different cold temperature,the perch(Lateolabrax japonicas)were stored for 32 weeks at -10,-18 and -80℃,respectively. Then the changes of texture properties,total viable count and color,freshness K value,TVB-N and TBA of fish muscle were analyzed and compared. The results showed the TBA and K values of -10℃ group reached the limitation standard at the 24th week,while the total values of -18,-80℃ storage groups were slightly smooth and steady changes at all 32 weeks,which all met the related standards at the end of the storage. Compared with fishes stored at -10,-18℃,the -80℃group could effectively slow down the increase of whiteness,microorganism,and other chemical indicators. It had the best effect in fresh-keeping during storage.