中文摘要：

本研究将具有群体感应抑制活性的丹皮提取物和茶多酚保鲜剂进行复合，应用于冷藏大菱鲆鱼块的保鲜，研究其协同保鲜效果。实验结果表明，经丹皮提取物和茶多酚复合保鲜处理的大菱鲆鱼块感官品质劣变缓慢，细菌菌落总数、pH值、挥发性盐基氮含量、硫代巴比妥酸含量、K值均显著低于丹皮提取物处理组、茶多酚处理组和对照组（P＜0.05）。复合处理组鱼肉的货架期比对照组延长约9d，比丹皮提取物处理组延长6～7d，比茶多酚处理组延长2～3d，且对鱼肉颜色无显著影响（P＞0.05）。丹皮提取物与茶多酚复合具有协同保鲜效果，能够有效地减缓冷藏大菱鲆鱼块的腐败变质速率，保持鱼肉品质。

英文摘要：

The synergistic effect of cortex mouton(CM)extract,a quorum sensing inhibitor,combined with tea polyphenols(TPs)on the quality of turbot fillets during cold storage were investigated in this paper.The results showed that the combined treatment of CM extract and TPs could slow down sensory quality deterioration of turbot fillets and significantly decrease total viable count,pH,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid(TBA)content and K-value as a freshness indicator compared with individual treatments and the control(P<0.05).In addition,the combined treatment extended the shelf life by about9,6-7and2-3days compared with the control and individual CM extract and TPs,respectively while having no significant effect on the color.Therefore,the combined treatment of CM extract and TPs could synergistically act to effectively slow down the deterioration of refrigerated turbot,and maintain the quality of fish muscle.