Effects of different storage conditions on freshness and texture properties of red perch from Xinjiang

Red perch fishes were stored at 0, -5and -18, respectively, then the changes of freshness, moisture loss rate and texture properties of fish muscle were analyzed and compared. The results showed that stored at 0, the water loss rate was very low, the fish texture properties including hardness, chewing and elasticity kept well, but the shelf-life was too short, the fishes were putrefied only in 12 days. Stored at -18, the freshness of fish could be kept very well after 30 days, but the tissue juice loss was serious after thawing. While stored at -5, compared with fishes stored at -18, the moisture loss rate was lower, texture properties were better; compared with fishes stored at 0, the freshness of fish could be kept well for a long time, the TVB-N was less than 15 mg/100g on the 18th day, and after 27 days, the fish was still edible.