The commercially available environment of cold sturgeon was simulated（tray coated film placed at 4 ℃, 4 ℃＋ absorbent gasket and 0 ℃ storage）. The shelf life and quality of fresh sturgeon meat in different commercial environments were studied by sensory index, microbiological index, physical and chemical indexes and muscle texture analysis and microscopic observation. The results showed that the storage period of cold sturgeon was 5 days, 4 days and 7 days at 4 ℃, 4℃＋ absorbent gasket and 0 ℃respectively. After storage to the 8 th day,...
