Effect of different thawing process on the quality of Chilean jack mackerel (Trachurus murphyi) during on-board frozen storage

Different thawing process on the quality changes of fresh Chilean jack mackerel during frozen storage over 6 months at-18℃ was studied by measuring total volatile basic nitrogen (TVB-N) , trimethylamine nitrogen (TMA-N) , thiobarbituric acid (TBA) and histamine, respectively.The results indicated that the values of TBA and histamine from water thawing process were significantly higher than that of room temperature and 4℃ thawing process (p < 0.05) , the values of TVB-N、TMA-N、TBA and histamine between room temperature and 4℃ thawing process were not significantly different (p > 0.05) .Based on the results, 4℃ thawing process was ideal for fish quality changes controlling.