[In Chinese. / En chinois.]

The aim of this work is to analyze the influence of precooling ice with slurry on quality of fresh cod fillets during further superchilled storage at -1.5°C. The analysis of variance (ANOVA) was carried out on the quantitative descriptive analysis (QDA) data with the statistical program NCSS 2000 (NCSS, Utah, USA). Principal component analysis was performed for QDA by the program Unscrambler (Version 9.5, CAMO Trondheim, Norway). The experimental results show that during the early storage period, precooling reduced the rate of TVN formation in sample group A compared with in group B without any precooling method applied, and the precooling method had effects on prohibition of bacteria growth if hygienic treatment with slurry ice was done. The texture attributes in group A did not change significantly with storage time, but group B gradually became less juicy and tender with storage time. The treatment with ice slurry and further chilled storage would postpone the process from neutral quality to spoilage. The shelf life of Group A reached 17 days from the view of sensory property. It appears that the precooling technique coupled with a suitable superchilling cold chain would meet a demand of long-distance transportation for fresh fish with good eating quality.