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

WU Yanyan; ZHANG Tao; LI Laihao; YANG Xianqing; HAO Shuxian; LIN Wanling

doi:10.11964/jfc.20181011509

Volume 43 Issue 12

Dec. 2019

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Journal of fisheries of china > 2019 > 43(12): 2574-2583. > DOI: 10.11964/jfc.20181011509

WU Yanyan, ZHANG Tao, LI Laihao, YANG Xianqing, HAO Shuxian, LIN Wanling. Effects of unfrozen liquid treatment on the quality and shelf life of grouper in normal temperature direct-sale logistics course[J]. Journal of fisheries of china, 2019, 43(12): 2574-2583. DOI: 10.11964/jfc.20181011509

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

1.
Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
2.
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China

Funds: China Agriculture Research System (CARS-47); National Key R & D Program of China (2016YFD0400201-6, 2018YFD0901006); Guangdong Science and Technology Plan Project (2016A020210025)

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Corresponding author:
WU Yanyan. E-mail: wuyygd@163.com
Received Date: October 24, 2018
Revised Date: February 13, 2019
Available Online: July 09, 2019
Published Date: November 30, 2019

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Abstract

Abstract

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.

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

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