Abstract:

Sensory evaluation, total bacterial count, TVB-N value and pH were used as the freshness index to evaluate the quality change of catfish meat treated with ozone water during storage. Results indicated that ozone water at the concentration of 5 mg/L and 7 mg/L could effectively inhibit the growth of bacteria, the rise of TVB-N value and pH, the decrease of L value and a value as well as the increase of b value in catfish meat. Therefore, the ozone water treatment can maintain better sensory quality of catfish meat, especially the ozone water treatment at the concentration of 5 mg/L.

Key words: Catfish meat, zone water, storage