Abstract: The effect of slurry ice made with Ginkgo biloba leaf extract (GBLE) or bamboo vinegar (BV) on the quality of pomfret (Pampus argenteus) during ice storage was investigated in this paper. Fresh pomfret were transported to the laboratory within 30 min, washed and then divided into 3 groups randomly, which were treated with slurry ice made with 1% (V/V) GBLE, 1% BV, and salt solution (as control), respectively. Thereafter, the fish were stored at 4 ℃. Sensory evaluation and physicochemical properties (texture profile analysis, electronic conductivity, pH, K value, thiobarbituric acid, total volatile basis nitrogen (TVB-N)), microbiological analysis (aerobic plate count, Pseudomonas count, Shewanella count) and low-field nuclear magnetic resonance were used to evaluate the quality of Pampus argenteus at different storage times. The results obtained showed that treatment with slurry ice made with GBLE and BV could well maintain the sensory quality and texture properties of fish, delay the increase in electronic conductivity, pH, K value, TVB-N and microbial numbers and reduced the rate of lipid oxidation. The storage life of pomfret treated with slurry ice made with GBLE and BV could be extended from 9–12 d to 15–16 d and 17–18 d, respectively.

Key words: slurry ice, Ginkgo biloba leaf extract, bamboo vinegar, pomfret, ice storage