Abstract
ABSTRACT This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4°C . Ice storage and vacuum packaging delayed sensory quality deterioration, limited spoilage bacteria proliferation, and slowed biogenic amines formation, total volatile base nitrogen accumlation, and ATP-related compounds degradation. In addition, Bacillus dominated fresh golden pomfret. Psychrobacter, Shewanella, and Acinetobacter were predominant in control and ice storage groups, while Shewanella and Aeromonas prevailed in the vacuum packaging group after storage. In conclusion, the best storage condition for whole golden pomfret fish is ice storage.
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