Abstract: Two cold chain logistics processes for frozen turbot including business to customer (B2C, model I) and business to business (B2B, model II) were simulated. Changes in the whiteness, water-holding capacity (WHC), thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content, sensory score and texture of vacuum-packaged and air-packaged turbot were measured during 24 days. The results showed that model I was more conducive to the quality of turbot, and vacuum packaging was better than air packaging, while model II could not maintain the quality of turbot due to frequent temperature fluctuations. Accordingly, model I was a better cold chain logistics process, involving 20-day cold-chain storage and transportation at ?20 ℃ followed by 3-day selling at ?4 ℃ and then 1-day refrigerated storage at 4 ℃, and vacuum packaging could maintain better freshness of turbot.

Key words: cold chain logistics, turbot, freshness, quality