The present study aimed to evaluate the effects of long-term storage at different temperatures (4, 25 and 35 °C) on flavor, microbiological and physicochemical quality characteristics of low-salt fermented fish. Food spoilage and pathogenic bacteria, such as coliforms,  Pseudomonas ,  Salmonella , were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast and total viable counts of the samples stored at 35 °C reduced sharply while others were stable. Compared to refrigerated storage (4 °C), higher storage temperatures (25 and 35 °C) accelerated the moisture migration, lipid oxidation and proteolytic degradation. Compared with storage temperature, storage time contributed more largely to the increase of volatile compounds of Suanyu. Refrigerated storage was beneficial in maintaining odors quality of Suanyu during the whole storage compared with higher storage temperatures (25 and 35 °C). Total biogenic amines contents in all the samples were far below 200 mg/kg. Fermented fish can be consumed with safety during 90 days of storage based on spoilage and pathogenic bacteria and biogenic amines, but the refrigerated storage could effectively slow down the microbial and physicochemical changes to obtain better organoleptic quality. This study will be beneficial to control the safety and quality of fermented fish during transport and storage.

This content is only available as a PDF.
You do not currently have access to this content.