Abstract: Evaluate the fresh-keeping effect of hypobaric storage on aquatic products. Five aquatic products of tuna, sturgeon, sea cucumber, lobster and abalone were used to evaluate the changes in weight loss under reduced pressure storage conditions (set pressure at 80 kPa) and normal storage conditions. Then selected tuna to evaluate its texture, chromatic aberration, colonies number, TVB-N, electron microscope and light microscope. Under hypobaric storage, the weight loss rate of the five aquatic products is relatively low. Among them, the increase in the rate of inhibiting sea cucumber weight loss is the most significant. The hypobaric storage for 7 days is 7 times lower than that of ordinary refrigerator storage. It has better preservation effect on tuna. The hypobaric storage can delay the growth of the colonies number and TVB-N value, and extend the preservation period of 4 days. The same results of electron microscopy and light microscopy can extend the preservation period of 2 days. Prove that hypobaric storage can have a better preservation effect on aquatic products.

Key words: Hypobaric storage, Preservation technology, Aquatic products