Effects of unfrozen liquid treatment on the quality and shelf life of grouper in normal temperature direct-sale logistics course

In order to understand the quality change and shelf life of high quality cultured grouper (♀Epinephelus fuscoguttatus×♂E. lanceolatue) after the treatment of unfrozen liquid in the normal temperature direct-sale logistics course, in this paper, the fresh grouper was treated with unfrozen liquid, and its muscle microstructure, the change of temperature curve, sensory evaluation, total volatile basic nitrogen (TVB-N), the total number of colonies and K value were determined, and compared with the results of air freezing treatment and the control group. The results showed that the treatment of fresh grouper with unfrozen liquid not only can maintain the quality of fresh fish, but also can extend the shelf life of normal temperature logistics, and the logistics time can reach 80 h. At this time, its TVB-N reached 26.88 mg/100 g. The K value was 47.965%, the colony number was 5.88 lg (CFU/g), the fish muscle fiber structure was intact, close to fresh fish meat, and the sensory evaluation was good, which was 10 hours longer than the still air freezing group and 30 hours longer than the control group. This research can provide new fresh-keeping, fidelity and quality assurance technology for high-quality groupers, and also provide technical support for the current grouper’s normal temperature logistics demand from the direct production of the grouper to the consumer’s home.