中文摘要：

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。

英文摘要：

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℃. 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 filletsl 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.