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Effects of temperature fluctuations in cold chain circulation on quality degradation of pre-prepared grilled fish
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Hua FENG1, Jia-Ning GUAN1, Zhi-Yu LIU2, Xin-Yu XU1, Wei-Li MU3, Hong LIN1, Hao WANG1, Fu-Lei LUAN4, Zhen-Xing LI1, *
Journal of Food Safety & Quality | 2025, 16(16) : 221 - 229
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Journal of Food Safety & Quality | 2025, 16(16): 221-229
• Food Analysis and Detection •
Effects of temperature fluctuations in cold chain circulation on quality degradation of pre-prepared grilled fish
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Hua FENG1, Jia-Ning GUAN1, Zhi-Yu LIU2, Xin-Yu XU1, Wei-Li MU3, Hong LIN1, Hao WANG1, Fu-Lei LUAN4, Zhen-Xing LI1, *
Affiliations
  • 1 College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • 2 Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, China
  • 3 Rongcheng Yinhai Aquatic Product Co., Ltd., Weihai 264300, China
  • 4 Hisense Refrigerator Co., Ltd., Qingdao 266104, China
Published: 2025-08-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250418001
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Objective To investigate the effects of repeated freeze-thaw cycles, induced by temperature fluctuations during cold chain circulation, on the quality deterioration of pre-prepared grilled fish. Methods An accelerated deterioration model was established through extreme treatment to examine the effects of up to 8 freeze-thaw cycles on microstructure, texture properties, pH, color parameters and lipid oxidation. Correlation analysis was conducted to identify the primary factors contributing to quality degradation. Results As the number of freeze-thaw cycles increased, muscle tissue damage intensified, myofibril structures fractured, and hardness, elasticity, chewiness and shear force declined, while adhesiveness increased. The pH value showed a decreasing-then-increasing trend. Overall, the lightness value (L*) progressively decreased, while the redness (a*) and yellowness (b*) values continuously increased. The thiobarbituric acid reactive substances (TBARS) value significantly increased from 0.28 mg/kg to 2.00 mg/kg (P<0.05). After 6 cycles, the total volatile basic nitrogen (TVB-N) content exceeded the national safety limit for consumption (27.43 mg/100 g, national standard limit≤25 mg/100 g). Conclusion The quality of pre-cooked grilled fish significantly deteriorates during distribution, and the damage becomes more severe with increasing freeze-thaw cycles. After more than 5 cycles, the product is no longer suitable for consumption. These findings provide a scientific basis for quality control strategies in the cold chain logistics of pre-prepared aquatic products.

pre-prepared grilled fish  /  cold chain circulation  /  temperature fluctuation  /  quality deterioration
Hua FENG, Jia-Ning GUAN, Zhi-Yu LIU, Xin-Yu XU, Wei-Li MU, Hong LIN, Hao WANG, Fu-Lei LUAN, Zhen-Xing LI. Effects of temperature fluctuations in cold chain circulation on quality degradation of pre-prepared grilled fish[J]. Journal of Food Safety & Quality, 2025 , 16 (16) : 221 -229 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250418001
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Year 2025 volume 16 Issue 16
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250418001
  • Receive Date：2025-04-18
  • Online Date：2026-01-13
  • Published：2025-08-25
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  • Received：2025-04-18
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Affiliations
    1 College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
    2 Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, China
    3 Rongcheng Yinhai Aquatic Product Co., Ltd., Weihai 264300, China
    4 Hisense Refrigerator Co., Ltd., Qingdao 266104, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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