中文摘要：

通过建立和应用质量指数法（quality index method,QIM）,结合挥发性盐基氮（total volatile base nitrogen,TVB-N）值、K值、质构、菌落总数值等指标综合评价冷藏大菱鲆的新鲜度,并确定其货架期。结果显示：综合感官评分（quality index,QI）值与贮藏时间（t）之间呈较高的线性关系,回归方程为QI=1.175t-0.395（R2=0.988 4）,该方程对冷藏大菱鲆剩余货架期的预测误差约为1 d（0.816）。贮藏15 d时,QI值达18.28,各感官指标均达到感官拒绝期;此时,TVB-N值、K值和菌落总数值分别达到31.34 mg N/100 g、72.24%和6.45（lg（CFU/g））,均已经达到货架期终点的参考限定标准。QIM评价结果与鲜度指标具有良好的一致性,适用于大菱鲆货架期的研究和鲜度的快速评价,4℃冷藏大菱鲆的货架期为15 d。

英文摘要：

In this article, the freshness and shelf life of turbot（Scophthalmus maximus） stored at 4 ℃ were determined by the quality index method（QIM） on the basis of total volatile basic nitrogen（TVB-N）, K value, 2-thiobarbituric acid（TBA）, texture profile analysis（TPA）, and total viable count（TVC）. The results showed that QI value displayed a highly linear relationship with storage time and could be represented by the equation QI = 1.175t- 0.395（R2 = 0.988 4）. Conclusively, the QI could predict the remaining shelf life with an accuracy of ±1 day（0.816） at the 95% confidence interval. On the 15 th day, the sensory quality was considered unacceptable. TVB-N value, K value and the TVC reached 31.34 mg N/100 g, 72.24%and 6.45（lg（CFU/g））, respectively, which reached the reference limit standard for the endpoint of fish shelf life. The QIM result had a good coincidence with freshness indices, indicating that QIM is a promising and rapid method for freshness evaluation and shelf life determination. Meanwhile, a shelf life of 15 days was obtained in this study for turbot stored at 4 ℃.