Abstract: In order to extend the storage life of prepared fish products, prepared beer fillets of largemouth bass (Micropterus salmoides) were stored in normal air (control group), vacuum packaging (VP) and modified atmosphere packaging (MAP) at 4 and ?3 ℃, respectively and changes in total bacterial count, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, electric conductivity, drip loss and sensory evaluation were measured. The results showed that drip loss, TVB-N, TBA, electric conductivity and total bacterial count were increased in each packaging group during storage at both temperatures, but the rate of increase was slower at ?3 ℃ than at 4 ℃. pH declined at the early stage of storage period but rose at the late stage. Sensory scores continuously declined during storage. In general, VP and MAP could prolong the shelf-life of prepared fillets compared with the control group; the shelf-life of MAP packaged fillets was up to 12 d at 4 ℃ and 50 d at ?3 ℃, which was extended by 8 and 4 d, and 35 and 15 d compared with the control and VP packaged fillets, respectively. MAP packaged fillets maintained better quality and had a longer shelf-life when stored at ?3 ℃ than at 4 ℃ and could meet the current demands of consumers for ice stored fish products. The results of this work can provide a technical basis for the development of prepared beer bass fillets.

Key words: prepared beer bass fillets, vacuum packaging, modified atmosphere packaging, storage condition, quality change