Page 110 - 《渔业研究》2026年第1期

第 1 期 黄舒婷等： 烤制大黄鱼鱼片贮藏过程中品质变化规律研究 107

Study on the quality change patterns of grilled large yellow croaker
(Larimichthys crocea) fillets during storage

HUANG Shuting ，LIU Shuji ，CHEN Xiaoting ，SU Yongchang ，LIN Xiangyang ，
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2*
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1
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3
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WEN Ping ，ZHENG Huawei ，CHEN Yihui ，LIU Zhiyu 2*
(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,
Fisheries Research Institute of Fujian, Xiamen 361013, China;
3. Fuzhou Institute of Oceanography, Fuzhou 350002, China)
Abstract: [Objective] Large yellow croaker (Larimichthys crocea) is an important marine economic fish, and
the market prospect of grilled large yellow croaker fillets is well, but quality problems are prone to occur during
storage. The purpose of this study is to explore the quality variation of grilled large yellow croaker fillets under
different temperature conditions and different storage periods. [Methods] Grilled fish fillets were made from
fresh large yellow croaker, refrigerated at 4 °C and frozen at −18 °C, respectively, and then the texture, color,
total viable count (TVC), thiobarbituric acid-reactive substance (TBARS) value, total volatile base nitrogen
(TVB-N) value, moisture distribution, flavor and fatty acids were regularly measured. [Results] The results
showed that with the extension of storage time, all quality indices changed significantly. The hardness and shear
force of fish fillets decreased by refrigeration and freezing, and the hardness decreased to 89.53 g after 42 days
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of refrigeration, which was 65.42% lower than that of the control group. The L value decreased to 62.82 after
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42 days of refrigeration, and the b value reached 12.19 after 180 days of frozen storage, which was 2.41 times
higher than that of the control group. The total number of colonies showed an upward trend, exceeding the na-
tional standard [5 lg (CFU/g)] after 42 days of refrigeration, and reaching 1.52 lg (CFU/g) after 180 days of
frozen storage. The TBARS value and TVB-N value of grilled large yellow croaker fillets were 0.76 mg/100 g
and 30.67 mg/100 g, respectively, when refrigerated at 4 °C for 42 days, exceeding the limit standard
(30 mg/100 g). When frozen until 180 days, the TVB-N value was 28 mg/100 g, which was lower than the limit
standard, and the degree of lipid oxidation increased significantly. The water distribution changed, and the pro-
portion of free water decreased. Electronic nose analysis showed that the response value of flavor substances
such as nitrogen oxides and sulfides was significantly increased, and the content of fatty acids in fish meat de-
creased significantly after 180 days of frozen storage. [Conclusion] In summary, frozen storage had a better in-
hibition effect on the quality deterioration of grilled large yellow croaker fillets than refrigeration, but long-term
storage would also reduce the quality of fish fillets. This study provides theoretical support for optimizing the
processing and storage technology of grilled large yellow croaker fillets, and is of great significance for the de-
velopment of large yellow croaker processing industry.
Key words: grilled large yellow croaker; refrigeration; freezing; storage process; quality