为探索伽马辐照和添加剂对淡腌大黄鱼的保鲜效果，以感官、微生物和化学变化为指标，探讨了低剂量辐照（1 kGy）和复合保鲜液（0.3%双乙酸钠和0.5%柠檬酸）对常温（25 ℃）贮藏下淡腌大黄鱼品质和货架期的影响。实验结果表明，2种处理方法均可延长淡腌大黄鱼的货架期，对照组货架期仅9 d，而实验组的货架期可分别延长至16 d和13 d；1 kGy的辐照处理要优于0.3%双乙酸钠和0.5%柠檬酸复合保鲜液的保鲜效果，为工厂化应用提供了技术依据。

To explore the application of gramma irradiation and additives in Fresh-keeping of the light salted Pseudosciaena crocea, the influence of low-dose gamma irradiation(1 kGy) and additives (0.3% sodiumlactate +0.5% citric acid )on quality and shelf life of mildly salted Pseudosciaena crocea stored at 25℃was discussed by analyzing the changes in sensory quality, microbiological and chemical properties. The results showed that both of the two processing methods can remarkably prolonged the shelf life. Compared to the shelf life of control group(9 days), the shelf lifes of experimental groups can be extended to 16 days and 13days, respectively. 1 kGy gamma rays had better preservation effect than additives (0.3% sodiumlactate +0.5% citric acid). The work can provide technical references for industrial application.

农业部引进国际先进农业科学技术项目(2011-Z12)；中央级公益性科研院所基本科研业务费专项资金(2011M04)