Abstract: The effect of temperature on biochemical properties of puffer fish during cold storage was investigated. Puffer fish after being gutted and washed were packaged and stored at (0 ± 1), (4 ± 1)℃ and ( 8 ± 1) ℃, respectively. The predominant strains (Enterobacteriaceae, Pseudomonads and Lactic acid bacteria), texture properties, total volatile basic nitrogen (TVB-N), pH, trimethylamine (TMA) and water-holding capacity (WHC) were analyzed periodically in puffer fish during cold storage. The results indicated that puffer fish samples could be stored at (0 ± 1) ℃ for 6 days. Low temperature storage could effectively inhibit the development of specific spoilage strains, slow down the increase of TVB-N, pH and TMA, attenuate the decrease of WHC, reduce the change in texture properties such as firmness, springiness and resilience in fish flesh during storage. Therefore, low temperature can keep fresh and extend the shelf life of puffer fish.

Key words: puffer fish, cold storage, preservation, shelf-life extension