Abstract: The effects of different sterilization treatments (slightly acidic electrolyzed water (SAEW), ozonated water (OW) and ethanol water (EW)) on the quality of Takifugu obscurus during refrigerated storage were studied in this paper. The fresh Takifugu obscurus were immersed in SAEW, OW and EW for 10 min respectively, and then each sample was drained, packed in polyethylene bag and stored in a refrigerator at 4℃. Samples were immersed in sterilized water as control group (CK). Microbial indices (total viable counts (TVC)), physiochemical parameters (pH value, Texture Profile Analysis (TPA), total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), color difference), sensory evaluation (color, odor, morphology and springiness) were measured respectively during storage at 2 days interval, the effects of different sterilization treatments on the quality of Takifugu obscurus during cold storage can be evaluated. The results showed that pH, TVB-N, TBA, TVC and PBC of three sterilization treatment groups were better than those in CK group. However, EW treatment could accelerate the degree of lipid oxidation, influence on color difference and sensory scores greatly. SAEW and OW treatment could inhibit the microbial growth and lipid oxidation effectively, delay the increase of TVB-N and pH value, maintain the better sensory quality of Takifugu obscurus, and prolong the shelf life of Takifugu obscurus for another 2~3days, while EW treatment could extend the shelf life for another 3d at least. According to the correlation analysis among indicators, TVB-N and TBA value were correlated with texture (springiness, resilience), TVC and PBC significantly.

Key words: Takifugu obscurus, sterilization treatment, refrigerated storage, quality change