Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage.
Packages of fresh sea bass (Lateolabrax japonicus) were stored under temperatures ranging from -3 to 10 degrees C. Changes in K value, volatile basic nitrogen, aerobic plate count, and sensory acceptability were monitored. The shelf life of stored sea bass at 5 degrees C was 3 days. It was extended to about 2 weeks at 0 degrees C. Partial freezing storage at -3 degrees C increased the shelf life to >4 weeks. Ice and partial freezing temperatures increased the shelf life by lengthening the lag phase of bacterial growth and retarding the nucleotide breakdown rate. A maximum K value of 50% was appropriate for sea bass shelf life determination. In contrast, a maximum microbial population of 3 x 10(6) CFU/g of fish muscle was a good shelf life indicator only at storage temperatures >/=0 degrees C. A rapid rise in volatile basic nitrogen could serve as an indication of substantial microbial spoilage.
Chang
KL
Department of Marine Food Science, National Taiwan Ocean University, Keelung 202, Taiwan, Republic of China.
Chang
J
Shiau
CY
Pan
BS