Abstract: Freshness change of turbot (Scophthalmus maximus) stored aerobically at 0 (in ice), 3, 7 or 10 ℃ was investigated by periodically determining sensory, chemical, and microbiological indices during storage. The identity among these indices in evaluating the shelf life of turbot was probed. Turbot samples stored at 0, 3, 7 and 10 ℃ showed better quality within 433, 197, 93.5 h and 68 h, respectively, and shelf lives of 602, 362, 165 h and 116 h. Averagely, total viable counts (TVC) at the ends of better-quality periods and shelf lives at the above storage temperatures were (5.74 ± 0.31) lg(CFU/g) and (6.99 ± 0.39) lg (CFU/g), Pseudomonas counts (5.48 ± 0.24), (6.26 ± 0.71) lg(CFU/g), total volatile base nitrogen (TVB-N) values (2.73 ± 0.12)% and (10.71± 0.81)%, and trimethylamine (TMA-N) values (2.73 ± 0.12)% and (10.45± 0.95)%, respectively. There were no significant differences (P > 0.05) among the above indices at the ends of better-quality periods and shelf lives at various temperatures. This means that all TVC, Pseudomonas count, TVB-N and TMA-N have good identity to sensory evaluation in indicating turbot shelf life as freshness parameters.

Key words: Scophthalmus maximus, cold storage, freshness change, shelf life