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Changes in Freshness and Quality of Silver Carp Fillets during Chilled and Partial Freezing Storage

CHEN Si1, LI Tingting2,3, LI Huan1, MA Yan1, XIONG Shanbai4, LI Minzhen5,,*   

  1. 1. Food Safety Key Laboratoaty of Liaoning Province, College of Food Science and Technology, Bohai University,
    Jinzhou 121013, China; 2. College of Food Science, Southwest University, Chongqing 400715, China; 3. College of Life Science,
    Dalian Nationality of University, Dalian 116600, China; 4. College of Food Science and Technology, Huazhong Agricultural
    University, Wuhan 430070, China; 5. Anshan Jiaxian Agricultural Development Co. Ltd., Anshan 114100, China
  • Online:2015-12-25 Published:2015-12-24
  • Contact: LI Jianrong1

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Abstract:

In this research, we evaluated the changes in the freshness and quality of silver carp fillets during chilled storage
and partial freezing storage as indicated by physicochemical and microbial indexes including total volatile basic nitrogen
(TVB-N) value, pH value, trimethylamine (TMA) value, 2-thiobarbituricacid (TBA) value, K value, the total number of
bacterial colonies and sensory evaluation. The results showed TVB-N value, TMA value and the total number of colonies
of silver carp fillets stored at 4 ℃ and partially frozen at −2 ℃ increased with the extension of storage time while pH value
increased after an initial decrease and the score of sensory evaluation showed a decreasing trend. Taking all these indicators
into consideration, the shelf life was 6 days at chilled storage (4 ℃) and 18 days at partial freezing storage (−2 ℃). It could
be concluded that partial freezing temperatures extended the shelf life of silver carp fillets obviously.

Key words: silver carp fillets, physical and chemical indexes, quality change, chilled storage, partial freezing

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