ABSTRACT Obscure puffer fish (Takifugu obscurus) flesh, often eaten as raw fish fillet, is susceptible to softening. To investigate the mechanisms for the softening of flesh and changes in firmness, the proliferation of total microbial flora, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria (LAB), total volatile basic nitrogen (TVBN), trimethylamine (TMA), and pH were periodically assayed during storage at 0, 4, and 8ºC. Myofibril extraction and separation of puffer fish flesh was carried out and the length of the separated myofibrils was measured periodically using an optical microscope during the entire storage time. Transmission electron microscopy was also used to inspect the changes in myofibrillar characteristics of the fish flesh at the beginning and end of the storage period. The results indicated that lower chilled temperature can contribute to reduced proliferation of microbial flora and less variation in TVBN, TMA, and pH and further maintain the integrity of myofibrils and retain firmness of puffer fish flesh during storage.

中文翻译：

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通过评估冷藏过程中的细菌和肌原纤维降解以及生化变化来评估即食养殖暗河豚鱼片的质地和质量

摘要 暗淡的河豚（Takifugu obscurus）肉，通常作为生鱼片食用，容易变软。研究果肉软化和硬度变化的机制、总微生物菌群、肠杆菌科、假单胞菌属和乳酸菌 (LAB)、总挥发性碱性氮 (TVBN)、三甲胺 (TMA) 和 pH 值的增殖在 0、4 和 8ºC 下储存期间定期检测。进行了河豚鱼肉的肌原纤维提取和分离，并在整个储存时间内使用光学显微镜定期测量分离的肌原纤维的长度。透射电子显微镜也用于检查鱼肉在储存期开始和结束时肌原纤维特征的变化。