Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets

To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of greater amberjack fillets was determined by analyzing the freezing curve, and four storage temperatures were applied, room temperature (20 °C), refrigeration (4 °C), ice temperature (-1 °C) and partial freezing temperature (-3 °C). The shelf life of greater amberjack fillets stored at 20 °C, 4 °C, -1 °C and -3 °C was 30 h, 7 d, 21 d and 36 d, respectively based on TVC and TVB-N results. The microbial community indicated the bacterial richness and diversity were higher at the end of the storage time under -1 °C and -3 °C. Pseudomonas was the specific spoilage bacteria of greater amberjack stored at low temperature. The growth of spoilage bacteria was effectively inhibited when the sample was stored at -1 °C and -3 °C, which were more conducive to maintaining the initial bacterial phase, delaying the spoilage, and prolonging the shelf life. This study showed promising storage temperatures of -1 °C and -3 °C for fish fillets, which would prolong the shelf life and improve the safety of preserved samples.