温欣怡,李晴,梁释介,洪惠,谭雨青,罗永康

• 1:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

【目的】研究草鱼（Ctenopharyngodon idella）不同部位鱼肉在4℃冷藏过程中的品质变化，揭示不同部位草鱼肉贮藏品质间的区别，为草鱼不同部位鱼肉的保鲜提供参考。【方法】将草鱼分割为背部、腹部、腩部和尾部等不同部位鱼肉，每2 d测定感官评价、色泽、蒸煮损失、挥发性盐基氮（TVB-N）含量、菌落总数和新鲜度（K值）等理化指标和微生物多样性的变化，全面评估草鱼不同部位鱼肉冷藏10 d过程中的品质变化。【结果】在4℃冷藏0～10 d内，草鱼不同部位鱼肉的感官评分、蒸煮损失呈降低趋势，菌落总数、TVB-N含量、三氯乙酸（TCA）可溶性肽含量、硫代巴比妥酸反应产物（TBARS）含量、K值和总生物胺含量呈增长趋势，细胞间隙增大，肌纤维变得疏松，肌纤维明显断裂，组织结构变得模糊；贮藏0 d时草鱼不同部位鱼肉间菌群相对丰度接近，而贮藏10 d时优势菌发生改变，背部、腹部、腩部和尾部的主要优势菌分别为乳球菌属（Lactococcus）、假单胞菌（Pseudomonas）、假单胞菌和气单胞菌属（Aeromonas）。【结论】贮藏初期和中期（0～6 d）背部、腹部和腩部鱼肉的新鲜度下降较快，尾部鱼肉在贮藏后期（8～10 d）腐败变质速度加快。

关键词(KeyWords)： 草鱼;不同部位;理化品质;菌群结构

Abstract:

Keywords:

基金项目(Foundation): “十四五”国家重点研发计划重点专项(2022YFD2100901);; 国家现代农业产业技术体系建设专项(CARS-45)

作者(Author): 温欣怡,李晴,梁释介,洪惠,谭雨青,罗永康

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