title: Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage.
abstract: In order to evaluate the effect of super chilling (-3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 °C and 11 days at -3 °C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
authors.forename: Song
authors.initials: S
authors.lastname: Shen
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
authors.forename: Xiaochang
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083 China.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
authors.affiliation: Beijing Fisheries Research Institute, Beijing, 100068 China.
authors.forename: Liang
authors.initials: L
authors.lastname: Gao
keywords: Chilled storage; Freshness indicator; Rainbow trout; Super chilling storage