1. IntroductionJapanese sea bass (L

1. Introduction
Japanese sea bass (Lateolabrax japonicas), as an euryhalinefish
species, is widely reared in China, Japan, Korea and Taiwan, and is
one of the most important marinefish cultured in China, the yield
of sea bass reached 122,964 tons in 2012, accounting for 12.8% in
the total marine culturedfish of China (Hu et al. 2013). Sea bass has
whiteflesh, mild taste, and low fat content, which made them
popular around the world. However, rawfish are usually more
perishable than other fresh products, and have a short shelf life
under refrigerated storage (Boyd, Green, & LePors, 1992). The
spoilage of rawfish is caused by endogenous enzymes and microbial activities, resulting in protein degradation, lipid oxidation or
decomposition (Bohme, Fernandez-No, Gallardo, Canas, & CaloMata, 2011). So, extending post-mortem shelf life along with the
less quality loss would benefit the seafood industry as well as
consumers.
The short shelf-life of fresh live seafood is an obstruction to the
sales and marketing of products, and its productivities also were
influenced by the seasonal variation. Seasonality and perishability
of the marine products explain the necessity of utilizing preservation technologies, such as freezing, which allows people to

Hasil (Bahasa Indonesia) 1:

1. PendahuluanBass laut Jepang (Lateolabrax japonicas), sebagai euryhalinefishspesies, luas dibesarkan di Cina, Jepang, Korea dan Taiwan, dan adalahsalah satu marinefish paling penting yang dibudidayakan di Cina, hasillaut bass mencapai 122,964 ton pada 2012, akuntansi untuk 12.8% diculturedfish laut total Cina (Hu et al. 2013). Bass laut telahwhiteflesh, ringan rasa dan kadar lemak rendah, yang membuat merekapopuler di seluruh dunia. Namun, rawfish biasanya lebihtahan lama daripada produk lain segar, dan memiliki kehidupan rak pendekdi bawah penyimpanan berpendingin (Boyd, hijau, & LePors, 1992). Thepembusukan rawfish disebabkan oleh enzim endogen dan aktivitas mikroba, mengakibatkan degradasi protein, oksidasi lemak ataudekomposisi (Bohme, Fernandez-No, Gallardo, Canas, & CaloMata, 2011). Jadi, memperpanjang kehidupan rak visum bersama denganpenurunan kualitas kurang akan menguntungkan industri makanan hasil laut sertakonsumen.Kehidupan rak pendek laut segar hidup merupakan penghalang kepadapenjualan dan pemasaran produk, dan produktifitas yang juga sedangdipengaruhi oleh variasi musiman. Musiman dan perishabilityProduk marine menjelaskan perlunya memanfaatkan teknologi pelestarian, seperti beku, yang memungkinkan orang untuk