To investigate the quality changes of Channa argus muscle during storage in group C (4 ℃ chilling storage), group S (-2 ℃ superchilling storage), group CT (4 ℃ chilling storage +10 ℃), and group ST (-2 ℃ superchilling storage +10 ℃), by measuring total viable count, total volatile base nitrogen (TVB-N), pH, thiobarbituric acid (TBA), water holding capacity (WHC), myofibrillar protein content, K value, and combined with texture profile analysis, color, sensory evaluation and microstructure.With the change of storage time, the TVC, TVB-N, K value, TBA, and b* value all showed an increasing trend, and the increase rate was in CT > ST > C > S.During the storage period, the WHC, L* value, a* value, myofibrillar protein content, springiness, cohesiveness and resilience of Channa argus muscle showed a decreasing trend, while the hardness, gumminess and chewiness increased in the first period of storage and then continued to decrease.The WHC of the superchilling conditions was generally lower than those of the chilling conditions.However, they were superior to the chilling storage in terms of texture and color.In summary, superchilling storage (Group S) was more effective than chilling storage (Group C) in maintaining the quality of Channa argus, and the storage period was prolonged by 6-9 days.After being placed at 10 ℃, the superchilling storage treatment (Group ST) was slightly better than the chilling storage treatment (Group CT), with a prolongation of about 1 day.
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