FOOD SCIENCE

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Freshness Evaluation of Vacuum Packaged Perch Fillets during Refrigeration and Partial Freezing

LIU Mingshuang1, LI Tingting2,*, MA Yan1, CHEN Si1, XIONG Shanbai3, LI Jianrong1,*   

  1. 1. College of Food Science and Engineering, Liaoning Province Key Lab for Food Safety, Bohai University, Jinzhou 121013, China;
    2. College of Life Science, Dalian Nationality of University, Dalian 116600, China;
    3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: LI Jianrong

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Abstract:

This study aimed to evaluate the freshness of fillets processed from live perch stored at refrigeration (4 ℃) and
partial freezing (-2 ℃) with vacuum packaging. Changes in total viable counts (TVC), pH value, total volatile basic nitrogen
(TVB-N) value, K value and sensory evaluation were measured. The volatile odor was determined by electronic nose (E-nose)
and analyzed using principal component analysis (PCA). The results showed that the TVC and K value of perch fillets
increased during storage, more slowly at the lower storage temperature. pH value appeared to have an ascending trend
after an initial decline during the early storage stage. Meanwhile, the results of E-nose were consistent with TVC and
K value, and therefore could be used to identify the freshness of perch fillets. Taking all these indicators into account,
compared with refrigeration, storage of vacuum packaged perch fillets at partial freezing (-2 ℃) was an effective
method to keep the freshness.

Key words: perch fillets, refrigeration, partial freezing, freshness

CLC Number: