Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

The freshness of yellow grouper (Epinephelus awoara) stored under vacuum-packing at 0 °C was assessed by physicochemical, sensory and microbiological methods. No significant differences were found in pH and thiobarbituric acid (TBA) values during the storage, while TVB-N, TMA-N, HxR, Hx and K values increased significantly with time. The content of IMP was decreased significantly with the storage time. The texture profile, hardness and chewiness were significantly decreased with the time. L∗ values, the values of chroma and hue were all decreased. However, the increased b∗ values were observed. Furthermore, the significant variations and correlations of sensory attributes were shown with the storage time. A regression analysis for total viable counts yielded a shelf life of 26 days. This suggested that the TMA-N, IMP, HxR, Hx, K value, hardness, chewiness, colour, sensory attributes and microbiological counts may be considered suitable indicators for evaluating yellow grouper fillets spoilage during refrigerated storage.