Flavor Quality Changes of Turbot (Psetta maxima) Stored at -2 and 0°C

Hong Lei Zhao; Yi Ming Yin; Ying Liu; Yong Xia Xu; Xue Peng Li; Jian Rong Li

doi:10.4028/www.scientific.net/KEM.841.317

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HomeKey Engineering MaterialsKey Engineering Materials Vol. 841Flavor Quality Changes of Turbot (Psetta maxima)...

Flavor Quality Changes of Turbot (Psetta maxima) Stored at -2 and 0°C

Abstract:

The effect of super-chilling at -2°C compared with ice storage at 0°C on flavor quality changes of turbot (Psetta maxima) was investigated. Changes in total volatile basic nitrogen (TVB-N), sensory attributes and volatile compounds were periodically examined for 20 days. Results demonstrated that super-chilling retarded the increases of TVB-N values and maintained better sensory quality compared to the ice storage. Additionally, GC-MS analysis showed super-chilling could more effectively maintain the characteristic volatiles responsible for fresh fish flavor and reduce the contents of putrid compounds such as TMA and acetic acid.

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Periodical:

Key Engineering Materials (Volume 841)

Pages:

317-321

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.841.317

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Online since:

May 2020

Authors:

Hong Lei Zhao, Yi Ming Yin, Ying Liu, Yong Xia Xu*, Xue Peng Li, Jian Rong Li

Keywords:

Quality, Refrigeration, Super-Chilling, Turbot, Volatile Compounds

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