Volume 15 Issue 6
Dec.  2019
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WEI Ya, HUANG Hui, LI Laihao, YANG Xianqing, ZHAI Honglei, LIN Wanling, HAO Shuxian. Effect of precooling before slaughter on quality of Micropterus salmoides during ice storage[J]. South China Fisheries Science, 2019, 15(6): 81-87. DOI: 10.12131/20190003
Citation: WEI Ya, HUANG Hui, LI Laihao, YANG Xianqing, ZHAI Honglei, LIN Wanling, HAO Shuxian. Effect of precooling before slaughter on quality of Micropterus salmoides during ice storage[J]. South China Fisheries Science, 2019, 15(6): 81-87. DOI: 10.12131/20190003
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Effect of precooling before slaughter on quality of Micropterus salmoides during ice storage

  • National R & D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

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  • Received Date: January 03, 2019
  • Revised Date: March 28, 2019
  • Accepted Date: July 04, 2019
  • Available Online: July 10, 2019
    Graphical Abstract
    • Abstract

  • In order to investigate the effect of precooling before slaughter on the quality of fish fillets during ice storage, we treated fresh Micropterus salmoides at different precooling temperatures (15 ℃, 10 ℃ and 5 ℃) for 0.5 h, and then killed and preserved them in ice. The physicochemical (pH, TVB-N, K value and TBA value) and microbial (TVC) indices were measured on 0th, 3rd, 6th, 9th, 12th, 15th, 18th and 21st day, respectively. The results indicate that precooling treatment at 15 ℃ could better retain the quality of M. salmoides during ice storage and stabilize the sensory quality of its muscle. Besides, it could inhibit the growth of bacteria and the increase of TVB-N, K value and TBA value. The precooling extended the shelf life of M. salmoides fillets up to 3 d during ice storage comparing with the control group.

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