Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 246 - 253

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035014

Effect of sterilization pretreatments on the quality of Trachinotus ovatus during frozen storage

  • CHEN Qiuhan ,
  • YANG Xuebo ,
  • LIU Meijiao ,
  • LI Zhuyi ,
  • ZHOU Chunxia ,
  • HONG Pengzhi ,
  • LIU Shouchun
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, GuangdongProvincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control, Zhanjiang524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
    3(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China)

Received date: 2023-02-13

  Revised date: 2023-04-04

  Online published: 2024-01-02

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Abstract

In this study, the effect of the four different sterilization pretreatments, including compound natural bacterial inhibitor, ethanol, acidic electrolytic water, and lactic acid, on the sensory evaluation, physicochemical analysis, microbiological, and other quality indicators of Trachinotus ovatus during frozen storage, were investigated. The results showed that the increase of TVB-N, total bacterial count, ΔE, and TBA values of T. ovatus was effectively inhibited, and the deterioration of the sensory quality was slowed down. The treatment groups of compound natural antibacterial agent, 75% ethanol solution, and 2% lactic acid were more effective than acidic electrolytic water in slowing down the spoilage of T. ovatus with an extending shelf life of about 2-4 d. Among them, the 75% ethanol solution had the best antibacterial effect but with reduced overall organoleptic acceptability. The correlation analysis from different indicators showed that the total number of bacteria in each group was significantly negatively correlated with the sensory score (P<0.05) and positively correlated with TVB-N, TBA, and ΔE (P<0.05). In conclusion, compounded natural bacterial inhibitors and 2% lactic acid can be used for the refrigeration and preservation of T. ovatus to prolong its shelf life.

Key words： Trachinotus ovatus; sterilization pretreatments; frozen storage; quality

Cite this article

CHEN Qiuhan , YANG Xuebo , LIU Meijiao , LI Zhuyi , ZHOU Chunxia , HONG Pengzhi , LIU Shouchun . Effect of sterilization pretreatments on the quality of Trachinotus ovatus during frozen storage[J]. Food and Fermentation Industries, 2023 , 49(23) : 246 -253 . DOI: 10.13995/j.cnki.11-1802/ts.035014

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