Abstract:Changes in quality of Chilean jack mackerel (Trachurusmurphyi) with different initial central temperatures stored at 4 ℃ temperature for 6 days were studied. Three different initial central temperatures including 0 ℃ (A group), 3 ℃ (B group) and 6 ℃ (C group), and pH values, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), 2-thiobarbituric acid reactive substances (TBARS)and sensory assessment for whole jack mackerel were determined.The results indicated that pH, TVB-N, TMA-N and TBARS values increased as refrigerated storage progressed and it showed that in the 6th day, these values of fishes in C group were 6.13, 0.29 mg/g, 0.13 mg/g, 7.12 mg/kg, respectively, and they were significantly higher than those in A and B group (p<0.05). In addition, there was a negative correlation between sensory scores and storage time. The lower initial central temperature of fish resulted in the more decrease of speed of sensory scores. The lower initial central temperature may contribute to the better quality of Chilean jack mackerel during refrigerated storage.
