中文摘要：

分别研究水漂、盐漂和碱漂3种漂洗工艺对鲢鱼肉中品质指标及氯霉素残留的影响。结果表明：经漂洗，鲢鱼肉的蛋白质、脂肪和灰分含量均降低，水分含量升高，其中盐漂1：5的蛋白质和灰分损失最少；盐漂L＊值显著高于水漂与碱漂，a＊值和b＊值变化不显著（P〉0．05）；碱漂对pH值影响最大，水漂最小；漂洗后TBARS值显著降低；盐漂1：5可达到最佳保水性；水漂和盐漂可显著降低鲢鱼肉中氯霉素残留，但碱漂欠佳。因此，盐漂1：5是最佳漂洗工艺，它不仅可以保持良好的品质，而且有效降低鱼肉中的氯霉素残留。

英文摘要：

The effects of rinse process （water rinsing, saline rinsing and alkaline rinsing） on quality index and chloramphenicol residues in chub were analyzed. The results showed, after rinsing, crude protein, crude fat and ash of chub showed a downward trend, but water content increased, with crude protein and ash of saline rinsing 1 ： 5 loss minimum among them. L ＊ of saline rinsing was significantly higher than water rinsing and alkaline rinsing; values of a ＊ and b ＊ were no significant difference（P〉0.05）. Effects on pH values was the largest of alkaline rinsing, but water rinsing was minimal. The values of TBARS were decreased significantly. Saline rinsing 1 z 5 achieved the best water retention. The residues of chloramphenicol in chub decreased higher by water and saline rinsing, alkaline rinsing was poor. So saline rinsing 1 ： 5 was the best rinse process that chloramphenicol residues of fishes greatly reduced while maintaining a good quality.