Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage

Packages of fresh sea bass (Lateolabrax japonicus) were stored under temperatures ranging from -3 to 10 degrees C. Changes in K value, volatile basic nitrogen, aerobic plate count, and sensory acceptability were monitored. The shelf life of stored sea bass at 5 degrees C was 3 days. It was extended to about 2 weeks at 0 degrees C. Partial freezing storage at -3 degrees C increased the shelf life to > 4 weeks. Ice and partial freezing temperatures increased the shelf life by lengthening the lag phase of bacterial growth and retarding the nucleotide breakdown rate. A maximum K value of 50% was appropriate for sea bass shelf life determination. in contrast, a maximum microbial population of 3 x 10(6) CFU/g of fish muscle was a good shelf life indicator only at storage temperatures greater than or equal to 0 degrees C. A rapid rise in volatile basic nitrogen could serve as an indication of substantial microbial spoilage.