Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C
2011
Li, Xuepeng | Li, Jianrong | Zhu, Junli | Wang, Yanbo | Fu, Linglin | Xuan, Wei
The freshness of yellow grouper (Epinephelus awoara) stored under vacuum-packing at 0°C was assessed by physicochemical, sensory and microbiological methods. No significant differences were found in pH and thiobarbituric acid (TBA) values during the storage, while TVB-N, TMA-N, HxR, Hx and K values increased significantly with time. The content of IMP was decreased significantly with the storage time. The texture profile, hardness and chewiness were significantly decreased with the time. Lâ values, the values of chroma and hue were all decreased. However, the increased bâ values were observed. Furthermore, the significant variations and correlations of sensory attributes were shown with the storage time. A regression analysis for total viable counts yielded a shelf life of 26days. This suggested that the TMA-N, IMP, HxR, Hx, K value, hardness, chewiness, colour, sensory attributes and microbiological counts may be considered suitable indicators for evaluating yellow grouper fillets spoilage during refrigerated storage.
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