Abstract: The purpose of this study was to investigate the quality changes of sturgeon fillets with vacuum skin packaging relative to vacuum packaging and tray packaging during storage at 4 ℃. The chemical indexes such as thiobarbituric acid reactive substance (TBARS) value, total volatile base nitrogen (TVB-N) content, biogenic amine content, the contents of ATP and its related breakdown compounds and K value were determined. Physical indexes such as pH, sensory score, color and texture, as well as total microbial count were measured as well. The results showed that the shelf life of sturgeon fillets with vacuum skin packaging was 9 days at 4 ℃, which was 3 days and 6 days longer compared with vacuum packaging and tray packaging, respectively. Vacuum skin packaging could effectively inhibit the increase in TBARS value, and the contents of TVB-N, biogenic amines and hypoxanthine, K value and yellowness (b*) value and slowed down the decrease in elasticity and hardness as well as the content of inosine monphosphate (IMP) as a umami taste compound. Compared with vacuum packaging and tray packaging, vacuum skin packaging could make the product more appealing in appearance, thereby simulating consumers’ purchase desire. In conclusion, vacuum skin packaging holds promise for applications in aquatic product packaging.

Key words: vacuum skin packaging, sturgeon, shelf-life