Abstract:At present, the development of fish culture is not balanced and the living fish transportation technologies remain immature in our country. Most of the caught fish are subjected to pre-slaughter treatments before storage and transportation. During this processes, the quality of fish is usually apt to deterioration, including fiber hardening, meat quality decline, water loss, and flavor deterioration, causing significant decreases in nutritional value and commercial value. The application of high-efficiency preservation technologies and scientific quality evaluation are the effective ways to maintain fish’s original quality and reduce the unnecessary waste of resources. This article provides an overview of the research progress on the physical, chemical and microbiological indicators for evaluating fish meat quality changes. Moreover, the effects of various preservation techniques on fish quality at low temperature were systematically discussed from the aspects of packaging, chemistry and biology, so as to provide reference for further studies and applications of fish low-temperature preservation technologies.
