Quality Changes in Pork-Fish Composite Meatballs during Storage

This study aimed to determine the best storage method and storage period of pork-fish composite meatballs, prepared using pork and fish meat as raw materials by a one-step thermal molding process. The changes in the chromaticity, texture properties, pH value, total colony count, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N) content, and sensory quality of the composite meatballs during refrigerated (4 ℃) and frozen storage (−18 ℃) were investigated. The results showed that the brightness value, whiteness value, hardness and sensory score of the composite meatballs were significantly decreased with storage time (P < 0.05). Meanwhile, the pH value was first increased and then decreased. The TBARs value and TVB-N content were significantly increased (P < 0.05). After storage at 4 ℃ for 15 days, the TBARs value exceeded 2 mg/kg, and the hardness, cohesiveness and sensory score of the product were significantly decreased by 16.29%, 12.20% and 31.11% (P < 0.05), respectively. The total bacterial count in the composite meatballs stored at −18 ℃ for 60 days was lower than the national standard limit, and both TBARs value and TVB-N content were within the national standard range. The quality characteristics remained good for 60 days at −18 ℃. In conclusion, the composite meatballs could be stored at 4 ℃ for 15 days and at −18 ℃ for more than 60 days.