Abstract:

Sensory, microbial and physicochemical indicators, including pH, total volatile basic nitrogen (TVB-N),
thiobarbituric acid (TBA), trimethylamine (TMA-N), and K values of Trichiurus haumela were analyzed under cold storage,
controlled freezing point storage and partial freezing storage, respectively. The results showed that the sensory score of
Trichiurus haumela decreased during storage, regardless of the storage temperature, decreasing at a slower rate at lower
storage temperatures. Moreover, aerobic plate count (APC), TVB-N, TBA, TMA-N and K values presented rising trends,
increasing at a slower rate at lower storage temperatures. According to the sensory, microbial and physicochemical
indicators, the shelf-life was 5 days at 4 ℃, was extended by 2 days at －0.6 ℃ reaching 7 days, and was up to 18 days at
－3 ℃, showing a 3.6-fold increase compared with that at 4 ℃.

Key words: Trichiurus haumela, temperature, cold storage, controlled freezing point storage, partial freezing storage, shelf-life