Abstract:

The effect of brine treatment with different salt concentrations (10% and 25%) on the quality changes of Japanese sea bass was comprehensively evaluated by sensory evaluation, total viable counts, total volatile basic nitrogen (TVB-N) and pH during the cold storage. Our results showed that the brine treatment with different salt concentrations all exerted the bacteriostatic effect, which can significantly inhibit the growth of bacteria and delay the ability of microorganisms to produce TVB-N. According to the Pearson correlation analysis, the sensory scores of Japanese sea bass had a significant correlation with TVC and TVB-N, but no significant correlation with pH. The comprehensive evaluation of the freshness period of Japanese sea bass needed to be conducted based on synthesized analysis of three indicators. And the comprehensive evaluation result showed that 10% and 25% saline treatment could extend the shelf-life of superior products to 4 d, 8 d, and qualified products to 8 d, 12 d, respectively.