Abstract:Changes in quality of cobia fillet in freezing-point storage with modified atmosphere packaging (MAP), air packaging (AP) and vacuum packaging (VP) were studied. During the experimental process, some quality indexes such as K value, total bacterial number, TVB-N value, pH value, water holding capacity, drip loss, sensory quality, texture indexes and color were measured. The results showed that, under the MAP condition, it cost 18 d for K value arrive 60% of early corruption by 106 CFU/g of the total number of bacteria , comparing to AP or VP 6d and 2 d were extended respectively. It is 23 d for TVB - N content arrive 0.30 mg/g storing under MAP condition, comparing to AP or VP, 9d and 6 d were extended respectively. Drip loss and pH value of the cobia fillet with MAP increased slowly than with AP or VP. Change rate of water holding capacity, sensory quality, texture and color with MAP was slower than control samples. After the comprehensive comparison of the conclusion: MAP cobia fillet could has a 8~10 days and 2~6 days longer storage time than AP or VP, which showed that MAP cobia fillet during freezing-point storage has the obvious delay the deterioration. It is more suitable for application in high quality cobia fillet storage.
