To investigate the quality changes and shelf-life of abalone under different storage temperature and to determine the key characteristic indexes for sensory evaluation of shelf-life judgment, this study developed a detailed sensory evaluation scoring system for low-temperature storage of abalone.The characteristics of quality changes and characteristic indexes were obtained by using sensory evaluation, physicochemical [pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), K value, textural and color characteristics], and microbiological indexes with principal component analysis and correlation analysis. Results showed that the sensory scores, textural characteristics, and brightness gradually decreased, while the total viable counts, TVB-N, TMA, and K values gradually increased in abalone during both two storage temperatures.Additionally, on the 6th day of refrigerated abalone at 4 ℃, the sensory scores reached the sensory rejection point and TVB-N exceeded limiting value.Meanwhile, on the 28th day of frozen abalone at -20 ℃, the sensory scores reached the sensory rejection point, TVB-N exceeded the limit.Moreover, sensory scores, total viable counts, TVB-N, TMA, and K value were selected as characteristic indexes in judging the shelf-life of refrigerated (4 ℃) abalone through principal component analysis and correlation analysis.Meanwhile, sensory scores, total viable counts, TVB-N, and K value were selected as characteristic indexes in judging the shelf-life of frozen (-20 ℃) abalone.Above all, the shelf-life of refrigerated abalone at 4 ℃ was determined to be 6 days, and that of frozen abalone at -20 ℃ was 28 days, respectively.In summary, this study constructed a detailed sensory evaluation table and shelf-life determination rules for low-temperature storage of abalone, providing a reference for the determination of shelf-life for similar aquatic products during low-temperature storage.
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