Freshness assessment of red sea bream during 0℃ storage

Objective:The changing of freshness indexes of red sea bream were assessed during 0℃ storage for21 days. Methods:These indicators,such as,sensory evaluation,p H,water holding capacity(WHC),K value,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA) and total viable counts(TVC) were used to evaluate the freshness of red sea bream. The correlations of freshness indicators were also analyzed. Results:The p H value was decreased first and then increased with the extension of storage time,while K value and TVB-N kept increasing until the end of storage. The TBA value increased first and then decreased. The result of correlation analysis showed that, these indexes of WHC, ATP and IMP were negatively correlated with storage time respectively,while Hx,K value and TVB-N were positively correlated with storage time. WHC was in a significant correlation with ATP,Hx R,Hx,K value,TVB-N and TBA,respectively. Conclusion :WHC,IMP,Hx,K value and TVB-N could be used as the indicators in evaluation freshness of red sea bream.