中文摘要：

为了探明气调包装军曹鱼片在冰温保鲜期间的品质变化，本文以空气包装和真空包装为对照，研究了气调包装军曹鱼片在冰温贮藏期间的K值、细菌总数、TVB-N、pH值、持水性、汁液流失率、感官评价、质构等品质指标的变化规律。结果表明：气调包装鱼片的鲜度指标K值达到初期腐败值60％和细菌总数的最大限值10^6CFU／g是18d，比空气包装和真空包装分别延长了6d和2d，达到TVB-N含量最大限值0．30mg／g是23d，比空气组和真空组延长了9d和7d。气调包装样品的汁液流失率、pH值升高速度较对照组缓厦；气调包装鱼片的持水率、感官品质、质构参数、色泽的变化较对照组小。综合比较表明，冰温气调包装军曹鱼片比空气包装和真空包装分别延长了8～10d和2～6d的贮藏期，说明冰温气调包装具有较明显的延缓军曹鱼片的腐败变质，更适合应用于高品质军曹鱼片的保鲜贮藏。

英文摘要：

Changes in quality of cobia fillet in freezing-point storage with modified atmosphere packaging （MAP）, air packaging （AP） and vacuum packaging （VP） were studied. During the experimental process, some quality indexes such as K value, total bacterial number, TVB-N value, pH value, water holding capacity, drip loss, sensory quality, texture indexes and color were measured. The results showed that, under the MAP condition, it cost 18 d for K value arrive 60% of early corruption by 106 CFU/g of the total number of bacteria, comparing to AP or VP 6d and 2 d were extended respectively. It is 23 d for TVB - N content arrive 0.30 mg/g storing under MAP condition, comparing to AP or VP, 9d and 6 d were extended respectively. Drip loss and pH value of the cobia fillet with MAP increased slowly than with AP or VP. Change rate of water holding capacity, sensory quality, texture and color with MAP was slower than control samples. After the comprehensive comparison of the conclusion： MAP cobia fillet could has a 8～10 days and 2～6 days longer storage time than AP or VP, which showed that MAP cobia fillet during freezing-point storage has the obvious delay the deterioration. It is more suitable for application in high quality cobia fillet storage.