ABSTRACT

The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep-frozen fishes (−60°C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN levels were the lowest (p< .05). Consequently, these fishes were regarded as fresher than those stored at −50°C and −18°C, making this temperature desirable for maintaining mackerel and croaker quality during long-term storge.

中文翻译：

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长期储存的深层鲭鱼和黄花鱼的新鲜度

摘要

评估了长期深冻和标准储存温度对鲭鱼和黄花鱼品质的影响。将鱼包装在装有空气的包装中，并在-60°C，-50°C和-18°C下保存六个月。解冻的速冻鱼的滴水损失（-60°C）在整个存储期间最低（p <.05），而WHC值最高（p <.05），而TBARS和TVBN最低（p <.05）。因此，这些鱼被认为比在−50°C和−18°C下储藏的鱼新鲜，因此该温度对于长期贮藏期间保持鲭鱼和黄花鱼的品质是理想的。