Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 232 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040245

Effect of superchilling and refrigerated storage on quality of Takifugu obscurus

  • LI Xueyan ,
  • BAO Jianqiang ,
  • CHENG Qianyi ,
  • LYU Siying ,
  • ZHUANG Wenjing ,
  • ZHENG Wen
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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: 2024-06-20

  Revised date: 2023-07-05

  Online published: 2025-05-28

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Abstract

The quality changes in the muscle of Takifugu obscurus during superchilling storage (SC), refrigerated storage (RF), superchilling storage +10 ℃ storage (SC-10 ℃), and refrigerated storage+10 ℃ (RF-10 ℃) was studied.Total volatile basic nitrogen (TVB-N), pH, total colony count, malondialdehyde, colour difference, texture, myofibrillar fibril protein content, and total sulphydryl contents were used as test indices to evaluate the fish meat under different storage conditions.Results showed that the pH values of SC, RF, SC-10 ℃, and RF-10 ℃ groups decreased to the lowest point at 3 days during the storage process, and then increased gradually.The total number of colonies, TVB-N value, and malondialdehyde content of the fish in the four groups showed an increasing trend, and the rate of increase was SC-10 ℃>RF-10 ℃>RF>SC.The TVB-N value of the SC group exceeded the national standard limit value (20 mg/kg) on the 15th day.The TVB-N value of the SC group was above the national normative limit (20 mg/100 g) on day 15.The myofibrillar protein content, sulfhydryl content, Ca2+-ATPase activity, meat texture (hardness, springiness, cohesiveness, chewiness), and sensory scores of Takifugu obscurus showed a decreasing trend.The indicators of the SC group were better than those of the RF group, and the RF-10 ℃ group was better than that of the SC-10 ℃ group during the storage period.The shelf-life of superchilling Takifugu obscurus was 15 days, and the shelf-life of refrigerated Takifugu obscurus was 9 days.After the Takifugu obscurus reached the second level of freshness and was placed at 10 ℃, the quality deterioration of the superchilling +10 ℃ group was faster than that of the refrigerated +10 ℃ group.

Key words： Takifugu obscurus; superchilling storage; refrigerated storage; quality change

Cite this article

LI Xueyan , BAO Jianqiang , CHENG Qianyi , LYU Siying , ZHUANG Wenjing , ZHENG Wen . Effect of superchilling and refrigerated storage on quality of Takifugu obscurus[J]. Food and Fermentation Industries, 2025 , 51(8) : 232 -240 . DOI: 10.13995/j.cnki.11-1802/ts.040245

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