关键词: 冰温贮藏, 微冻, 冷藏, 青鱼片, 淡水鱼保鲜

Abstract:

Sensory, microbiological and physicochemical parameters of herring fillets stored at (－0.8 ± 0.2), －(2.0 ± 1.0) ℃ and (4.0 ± 1.5) ℃were measured at regular intervals. At the end of storage at these temperature conditions, herring fillets exhibited total bacterial counts of 1.17 × 106, 1.12 × 106 CFU/g and 1.2 × 106 CFU/g, pH 6.96, 6.59 and 6.73, and total volatile basic nitrogen (TVB-N) of 24.95, 20.03 mg/100 g and 20.39 mg/100 g, respectively. Herring fillets became close to spoilage on the 5th and 8th day of partial frozen and cold storage, respectively. For ice storage, herring fillets did not become close to spoilage until the 11th day.

Key words: ice storage, partial frozen storage, cold storage, herring fillet, fresh-keeping of freshwater fish