李大鹏，秦 娜，王回忆，孔春丽，罗永康
（中国农业大学食品营养与工程学院，北京 100083）

摘要：为了科学地了解鲤鱼(Cyprinuscarpio)鱼片贮藏过程中的品质变化规律，帮助建立高效的品质控制技术，研究了鲤鱼片生鲜真空包装及1.5%盐腌普通包装在4℃冷藏条件下，挥发性盐基氮(TVB-N)、pH、电导率、汁液损失和K值的变化情况。结果显示，在整个贮藏过程中，TVB-N、电导率、汁液损失和K值均随贮藏时间的延长而上升。其中，真空包装生鲜鲤鱼片的TVB-N在贮藏过程中上升较缓慢，与生鲜鱼片相比，盐腌鱼片的TVB-N在贮藏过程中上升较慢，但汁液损失和电导率明显偏高；真空包装能有效抑制鱼片K值的上升，但盐腌无明显抑制效果；pH在贮藏过程中呈“V”形变化，贮藏后期真空包装和腌制处理均能抑制pH的升高。研究表明，鲤鱼片生鲜真空包装和1.5%盐腌普通包装在冷藏期间均能保持较好的鱼肉品质，具有良好的应用前景。

关键词：鲤鱼；生鲜鱼片；盐腌鱼片；真空包装；鱼肉质量

Changes of quality in common carp (Cyprinuscarpio) fillets treated wih vacuum packing and curing during refrigerated storage
LI Dapeng, QIN Na，WANG Huiyi，KONG Chunli，LUO Yongkang
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)

Abstract: In order to understand the variation of fish quality during storage and establish the efficient quality control technology, we measured total volatile basic nitrogen (TVB-N), pH, electric conductivity(EC), juice loss and K-value in fresh and 1.5% salted common carp (Cyprinus carpio) fillets with common and vacuum packing during storage at 4°C. Results indicated that TVB-N, EC, juice loss and K-value of common carp fillets went up throughout the storage period. TVB-N of fillets with vacuum packed rised more slowly than that of non-vacuum packed fillets. Compared with fresh fish fillets, TVB-N of prepared fillets increased slowly during storage, but the juice loss and EC were higher. Vacuum packaging could effectively inhibit the K values rise of fillets, but there was no significant effect for 1.5% salted fillets. pH changes showed a “V” trend during the whole storage period, and vacuum packing and 1.5% salt inhibited the increase of pH during the later stage of storage. Vacuum packing and 1.5% salt can improve the fillets quality of common carp during refrigerated storage, which have a good application prospect in practice.

Keywords:common carp; fresh fillets; salted fillets; vacuum packing; quality