Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 218 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034601

Effect of chilling and superchilling storage on quality of Micropterus salmoides

  • ZHENG Wen ,
  • ZHUANG Wenjing ,
  • GONG Xuan ,
  • HUANG Kecheng ,
  • ZHAO Lu ,
  • LI Xueyan ,
  • CHENG Qianyi ,
  • BAO Jianqiang
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  • 1(College of Food Science Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center for Processing and Storage of Aquatic Products, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture (Shanghai), Shanghai 201306, China)

Received date: 2022-12-12

  Revised date: 2023-01-16

  Online published: 2024-04-09

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Abstract

Changes in the quality of Micropterus salmoides muscle during storage in group A (chill, 4 ℃), group B (superchilling storage, -2 ℃), and group C (superchilling storage, -2 ℃, 9 d+chill 4 ℃) were studied.The effect of these three storage conditions on the quality of Micropterus salmoides was investigated by measuring pH, total volatile base nitrogen (TVB-N), total viable count, actin content, sulfhydryl content, Ca2+-ATPase activity, and other physical and chemical indicators and referred to the sensory evaluation and textural characteristics of Micropterus salmoides.According to the results, all three groups showed a trend of first decreasing and then increasing in pH.The pH bottomed on the 3rd day in group A and on the 6th day in group B and group C.The pH reached the specified limit on the 11th day, the 17th day, and the 14th day, respectively in the three groups.Colonies showed an overall increasing trend, exceeding 6.0 lg CFU/g on the 11th, 16th, and 14th day, respectively.TVB-N also showed an increasing trend, starting from the initial value of (8.21±0.11) mg/100 g, the three groups reached 20 mg/100 g on the 13th, 19th and 16th day, respectively, the lower the temperature, the slower the rate of increase.The sensory evaluation, sulfhydryl content, and Ca2+-ATPase activity of the Micropterus salmoides muscle presented a decreasing trend, the lower the temperature, the slower the decrease.It took 8 days, 16 days, and 13 days to reach corruption in the sensory evaluation for the three groups, respectively.Actin content showed a trend of first increasing and then decreasing.The actin content on the 18th day was 13.5 mg/g for group A, 20.1 mg/g for group B, and 17.5 mg/g for group C.The hardness, elasticity, adhesiveness, and chewiness of Micropterus salmoides declined on the whole, the higher the temperature, the faster the decline.Adhesion showed an upward trend, the higher the temperature, the faster the rise.The textural indicators of group B were better than those of groups C and A during the storage period.Therefore, compared with chilling and superchilling storage+chilling conditions, superchilling storage could extend the shelf life of Micropterus salmoides muscle and better maintain its muscle quality.

Key words： Micropterus salmoides; chilling storage; superchilling storage; quality change

Cite this article

ZHENG Wen , ZHUANG Wenjing , GONG Xuan , HUANG Kecheng , ZHAO Lu , LI Xueyan , CHENG Qianyi , BAO Jianqiang . Effect of chilling and superchilling storage on quality of Micropterus salmoides[J]. Food and Fermentation Industries, 2024 , 50(5) : 218 -225 . DOI: 10.13995/j.cnki.11-1802/ts.034601

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