Study on fresh- keeping method of Xinjiang pike with partial freezing

The pikes were lethaled by carbon monoxide and were dead in normal,and were frozen in different speed.By analyzing and comparing the changes of hardness period,moisture disappearing rate,TVB- N,p H and so on,the feasibility of pike which had been storage in partial freezing environment was discussed.Results: When the pike were lethaled by carbon monoxide,the hardness period of fish was postponed more about 120 min than which were dead in normal.Pike's fish freezing point is about-2.5 ℃,so the partial freezing temperature could be identified as-4~-5 ℃.When the pikes were frozen slowly,the moisture disappearing rate was less about 2.4% than which were frozen rapidly.The pikes were lethaled by carbon monoxide and stored in-5 ℃,the freshness of fish could be kept well for a long time.In the 21 th day,the TVB- N of fish was less than 15 mg /100 g,and which was still less than 35 mg /100 g in the 27 th day.