Abstract
SummaryThe effect of −1.5 °C brine super‐chilling on the quality of the modified atmosphere‐packaged Lateolabrax japonicus fish fillets was studied. The result showed that the total viable mesophilic count (TVC) and H2S‐producing bacterial count (HC) of samples were super‐chilled, and then modified atmosphere‐packaged (Sc + Map) were lower than that of Map (Samples were not super‐chilled but modified atmosphere packaged), and values of total volatile base nitrogen (TVB‐N), thiobarbituric acid (TBA), pH and myofibril fragmentation index (MFI) for Sc + Map increased more slowly than those for Map. Colour of skin and flesh of fish fillets was not affected by brine super‐chilling, except the whiteness of the skin of fish fillets. Sc + Map could extend the shelf life of fish fillets for 4 days longer than Map.
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