Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃

We investigated the effect of low concentrations of salt and sugar on quality change of sturgeon ( Acipenser sinensis) fillets during cold storage ( 4 ℃) by measuring sensory score, total aerobic counts ( TAC) , total volatile base nitrogen ( TVB-N) , nucleotide degradation products and biogenic amines. Results show that the shelf life of T1 ( dry-cured with 1. 8% salt) and T2 ( dry-cured with 1. 8% salt + 1. 0% sugar) groups were obviously longer than that of the control. TAC of control group reached 7. 34 log CFU g-1 after 6 d, while T1 and T2 only rose to 6.76 ( 16th day) and 6.78 ( 12th day) log CFUg-1 , respectively. TVB-Ncontent of control group increased faster ( P 0.05) than those of T1 and T2. The HxR contents of T1 and T2 significantly decreased ( P 0.05) but showed unobvious difference in K value, ATP, AMP and IMP compared with the control. Putrescine, tyramine and spermine decreased with storage time. T1 and T2 groups significantly inhibited the formation of putrescine ( P 0.05) . These results suggest that addition of salt and sugar significantly improves the quality of sturgeon during cold storage.