Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage

Based on protein,microstructure,texture,water loss and sensory evaluation,the effects of different storage conditions(4,25,35℃)on the quality and preservation characteristics of fermented fish were studied. The results showed that the appearance,odor,taste and taste of the fermented fish stored at 4℃ were better. Sensory quality of samples stored at 35℃ was deteriorated during the storage and the protein degraded severely. The muscle fiber of samples stored at 35℃ lost water and contracted and the fiber space increased. The product was stable in sensory quality during the 90-day storage at room temperature(25℃). Low temperature(4℃)was beneficial to ensure the sensory quality and microstructure of the product and inhibit the degradation of proteins and water loss.