Quality and dominated spoilage organisms changes of Lateolabrax japonicus during partially frozen storage

To analyze the effect of different cold temperature on the quality of Lateolabrax japonicus, the quality and dominated spoilage-causing organisms were investigated during the cold storage and partially frozen storage, respectively, by culture and PCR-DGGE technique, combined with the sensory evaluation, pH, total volatile basic nitrogen (TVB-N) and K value. These results indicated that a better acceptable sensory, less increase in TVB-N, K value and bacterial growth of sample stored at-2℃ compared with at 4℃. Additionally, the shelf life of Lateolabrax japonicus during cold storage at 4℃ and-2℃ was 9d and 18d, respectively.The H2S producing bacteria and Pseudomonas spp. increased rapidly and Shewanella putrefacie and Pseudomonas spp. was dominated spoilage bacterial during the cold storage at 4℃ and-2℃ by bacterial count and DGGE analysis. Thus, partial frozen storage could effectively inhibit quality deterioration and extend the shelf life time of Lateolabrax japonicus.