abstractIn order to establish an ef

abstract
In order to establish an effective freezing method for quality control, the present research evaluated the
effects of the different freezing treatments on the quality of Japanese sea bass (Lateolabrax japonicas)over
a period of 20 days storage at 0
1

C. Fish pH value, total volatile basic nitrogen (TVB-N), K-value,
trimethylamine nitrogen (TMA-N), drip loss, hardness, color, biogenic amines, microbiological characteristics were measured. Sea bassfillets were stored at18

C (T1),55

C for 24 h and then18

C (T2),
55

C (T3) for 3 months prior to refrigerated storage. T2 showed lower TVB-N, pH value, biogenic
amines and drip loss than T3 and T1 did. Significant lower value of bacterial loads,b*value and hardness
were observed in T1, T2 and T3 than those of control group. No significant differences were observed
among T1, T2 and T3 for TMA-N and a* value. The study demonstrated that Japanese sea bassfillets
treated with55

C for 24 h and then18

C up to 3 months maintain better quality during refrigerated
storage.

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