中文摘要：

以白鲢鱼为实验对象,通过测定菌落总数、挥发性盐基氮（total volatile basic nitrogen,TVB-N）值、pH值、K直、三甲胺（trimethylamine,TMA）值、2-硫代巴比妥酸（2-thiobarbituric acid,TBA）值等鲜度指标,结合感官评价,以期探究冷藏以及微冻条件下鲢鱼片的品质变化规律.结果表明,在4℃冷藏和-2℃微冻条件下贮藏的鲢鱼片TVB-N值、TMA值、菌落总数值均随贮藏时间的延长而呈增长趋势;pH值先降低后增高;感官分数值呈降低趋势.综合各项指标变化,4℃冷藏条件下鲢鱼片的货架期为6d,-2℃微冻条件下货架期为18d,与冷藏相比,微冻能明显延长白鲢鱼片的货架期.

英文摘要：

In this research, we evaluated the changes in the freshness and quality of silver carp fillets during chilled storage and partial freezing storage as indicated by physicochemical and microbial indexes including total volatile basic nitrogen （TVB-N） value, pH value, trimethylamine （TMA） value, 2-thiobarbituricacid （TBA） value, K value, the total number of bacterial colonies and sensory evaluation. The results showed TVB-N value, TMA value and the total number of colonies of silver carp fillets stored at 4 ℃ and partially frozen at -2 ℃ increased with the extension of storage time while pH value increased after an initial decrease and the score of sensory evaluation showed a decreasing trend. Taking all these indicators into consideration, the shelf life was 6 days at chilled storage （4 ℃） and 18 days at partial freezing storage （-2℃）. It could be concluded that partial freezing temperatures extended the shelf life of silver carp fillets obviously.