The Study Of On-Board Frozen Products On Its Stability And Quality Control Technology Of Chilean Jack Mackerel

With the rapid development of China’s pelagic fishery, the research of on-board marine fish frozen storage stability and quality control is particularly important. In this paper, Chilean jack mackerel was selected to study the effect of different temperature、combination of natural antioxidant and ice glazing、pre-treatment、packaging and thawing process on the quality changes.(1) The effect of different frozen temperature on the quality of Chilean jack mackerel was studied. Jack mackerel was stored at-18℃and-26℃separately. The result showed that after6months frozen storage at-18℃, TVB-N、TMA-N、TBA and histamine values did not reach the maximum value of China, in addition, all values were better in samples stored at-26℃. The lower the frozen storage temperature, the slower the rate of quality changes is. (2) The effect of tea polyphenols glazing, ascorbic acid glazing and distilled water glazing on the quality of Chilean jack mackerel was studied. The result showed that samples with TP glazing got the best freshness with all values maintained the lowest, followed by ascorbic acid. Compared to the control, there was a few reduction in TMA-N and TBA values in samples with distilled water glazing. Therefore, combination of natural antioxidant and ice glazing can make good preservation effect.(3) The effect of brine chilling and rapid freezing on the quality of Chilean jack mackerel was studied. The result showed that cold seawater and rapid freezing treatment both reduced the TMA-N、TBA and histamine values, but it was not obvious in the early time. However, all values in cold seawater treatment jack mackerel increased were the slowest. Therefore, the rational choice of pre-treatment is very significant for the quality control of jack mackerel.(4) The effect of retort pouch packaging and boat packaging on the quality of Chilean jack mackerel was studied. The result showed that sample with boat packaging kept the lower values. However, sample with retort pouch packaging make the histamine values higher than the control, it was unsatisfactory. Therefore, the appropriate choice of packaging material is very important for the quality control of jack mackerel.(5) The effect of running water thawing, room temperature thawing and refrigerator thawing on the quality of Chilean jack mackerel was studied. The results indicated that the values of TBA and histamine from water thawing process were significantly higher than that of room temperature and4℃thawing process (p<0.05), the values of TVB-N、 TMA-N、TBA and histamine between room temperature and4℃thawing process were not significantly different (p>0.05). Based on the results,4℃thawing process is ideal for fish quality changes controlling.