Abstract: The quality changes of abalone stored under freezing conditions at -18℃ and -60℃ for 56 days were investigated by determination of SAP loss rate, pH, TBA, myofibrillar protein content, carbonyl group content, total number of colonies, texture and sensory evaluation. The results showed that all indicators of abalone changed significantly with the extension of freeze-storage time. Lipid oxidation was delayed, myofibrillar protein degradation rate was reduced and microbial growth and reproduction was significantly inhibited under the condition of -60℃ freezing storage compared with -18℃. The original flavor and quality of abalone can be better maintained with lower temperature.

Key words: Abalone, -60℃, Frozen storage