Abstract: The effects of different sterilization treatments (slightly acidic electrolyzed water (SAEW), ozonated water (OW) and ethanol water (EW)) on the quality of Takifugu obscurus during refrigerated storage were studied in this paper. Fresh fish were immersed separately in SAEW, OW and EW for 10 min and then each sample was drained, packaged in a polyethylene bag and stored in a refrigerator at 4 ℃. Samples immersed in sterile water were designed as the control group. Microbial indices (total viable count (TVC) and psychrophilic bacterial count (PBC)), physiochemical parameters (pH, texture profile analysis (TPA), total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and color difference), and sensory qualities (color, odor, morphology and springiness) were measured at 2-day intervals during storage. The results showed that pH, TVB-N content, TBA, TVC value and PBC of the treatment groups were better than those of the control group. However, EW treatment could accelerate lipid oxidation, and more strongly influence color difference and sensory scores compared to the other treatment and control groups. SAEW and OW treatments could effectively inhibit lipid oxidation, maintain the sensory quality, and prolong the shelf life of Takifugu obscurus for 1–2 days as opposed to 2 days with EW treatment. Correlation analysis indicated that TVC and PBC were significantly negatively correlated with springiness, resilience, and color difference (ΔE*) (P < 0.01), but significantly positively correlated with TVB-N content and TBA values (P < 0.01). According to the results of each index, SAEW and OW can be used for the cold preservation of Takifugu obscurus to extend the shelf life.

Key words: Takifugu obscurus, sterilization treatment, refrigerated storage, quality changes