Effects of Different Precooling Temperature on Texture and Color of Micropterus salmoides during Ice Storage

In order to investigate the effects of precooling treatments on the texture and color value of fresh Micropterus salmoides during ice storage. Live fishes were treated with different precooling temperature(15,10,5℃)of water for half an hour and then measured the texture and color value at interval of 0,3,6,9,12,15,18,21 d to evaluate the physical properties change of Micropterus salmoides under the ice storage. The results showed that the hardness of the Micropterus salmoides were decreased gradually with the extension of ice storage time in different precooling temperatures(p<0.05). However,cohesiveness and springiness was changed irregularly only fluctuation within a narrow range(p>0.05).The hardness,cohesiveness,springiness and chewiness no significant difference(p>0.05)between precooling group and control group. The result shown that different cooling temperatures have little effect on the texture characteristics of fish meat during the ice storage process. Both L^* and a^* values decreased continuously,b^* values increased slowly and ΔE_ab^* values increased in different degrees. The research demonstrated that the brightness and rednessof Micropterus salmoides decreased during storage period,while yellowness and ΔE_ab^* increased slowly. The color change of Micropterus salmoides can be delayedand maintained well during ice storage when temperature of precooling was 15℃.