Abstract:

In order to evaluate the freshness of turbot (Scophthalmus maximus) during refrigerated storage, the changes in
total viable counts (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), ATP-related compounds and K
value were investigated by periodical determination. The results showed that IMP and Fr exhibited a significantly negative
correlation (r = -0.870, r = -0.887). K value increased significantly with the extension of storage time until reaching a stable
level (r = 0.895). TVC, TVB-N and K values and sensory evaluation could be applied as indexes for freshness evaluation.
Furthermore, the sensitivity of K value was higher when compared with the values of TVC and TVB-N; TBA value was not
appropriate for the freshness evaluation of refrigerated turbot. Based on the microbiological, physical and chemical changes
observed throughout the storage period 4 ℃, the shelf life of turbot was 12 days.

Key words: turbot, refrigerated storage, freshness change, ATP-related compounds