Effect of cold seawater pretreatment of Chilean jack mackerel (Trachurusmurphyi) on the fish quality during refrigerated storage

Changes in storage quality of Chilean jack mackerel (Trachurusmurphyi) with different cold seawater pretreatment at 4℃ temperature for 6d were studied.Two different treated time including 6h (A group) , 12h (B group) , and pH values, total volatile basic nitrogen (TVB-N) , trimethylamine (TMA-N) , 2-thiobarbituric acid reactive substances (TBA) and sensory assessment for whole jack mackerel were determined, and storage at 4℃ immediately as control group (C group) .Results indicated that pH, TVB-N, TMA-N and TBA values increased as refrigerated storage progressed and we found these values of fishes in A group were significant higher than B group and control group (p<0.05) .In addition, sensory scores showed significantly (p<0.05) lower in A group and B group than C group.On the basis of present results, it was highly recommended that longer treatment with cold seawater of fish could maintain better quality of Chilean jack mackerel during refrigerated storage.