Abstract: Taking Larimichthys polyactis, a rare seafood from Zhejiang Province, as the research object, sensory evaluation, pH, microbial analysis, texture, water retention, K value, total volatile basic nitrogen (TVB-N value), TCA-soluble peptide, thiobarbiturate acid value, the effects of ordinary packaging, vacuum packaging and air-conditioned packaging on the quality of Larimichthys polyactis during the refrigeration process were studied. The results showed that the sensory comprehensive score, texture and water retention of Larimichthys polyactis were gradually decreased with the extension of refrigeration time. The TVB-N value and TBA value of Larimichthys polyactis under the three different packaging treatments increased with the extension of time, and the change of K value was consistent with the TVB-N value. The TVB-N value, TBA value and K value of Larimichthys polyactis in air-conditioned packaging group increased slowly. The content of TCA-soluble peptide indicated that both vacuum and air-conditioned packages had a good effect on inhibiting protein degradation. According to the evaluation indexes, the air conditioning package is beneficial to keep the freshness of Larimichthys polyactis under the cold storage condition.

Key words: Larimichthys polyactis, refrigeration, packaging, freshness