以罗非鱼片为实验原料，研究了3种真空冷诱导前处理对罗非鱼片冰温贮藏过程中鲜度和滋味的影响。真空冷诱导初始温度均为12 ℃，设置了3种不同的真空冷诱导速度：1 ℃/h（方式Ⅰ）、2 ℃/h冷诱导（方式Ⅱ）和快速冷诱导（方式Ⅲ）。当鱼片温度降低到冰温带时，真空冷诱导结束，取出鱼片装密封袋冰温贮藏。对比了不同的真空冷诱导方式对罗非鱼片鲜度指标K值、肌苷酸（IMP）和主要滋味游离氨基酸的影响。冷诱导速度越慢，冷诱导时间越长，冷诱导结束时去除的水分越多，12 h时K值略高，但在冰温贮藏过程中K值增长越缓慢，36 h后K值反而最低，鲜度最好。在呈味游离氨基酸总量和游离氨基酸总量（TFAA）方面，真空冷诱导方式Ⅱ优于方式Ⅰ和方式Ⅲ，方式Ⅰ和方式Ⅲ区别不明显。

Tilapia fillet was pretreated by three vacuum cold-induction methods including cooling at 1 ℃/h (modeⅠ), cooling at 2 ℃/h (mode Ⅱ) and rapid cooling (mode Ⅲ) with all initial temperatures of 12 ℃. When Tilapia fillets were cooled down to ice temperature, the tilapia fillets were taken out and packed into bags and stored at the temperature. The effect of different vacuum cold-induction methods on freshness index K value, inosine monophosphate (IMP) and the main flavor free amino acid were investigated and compared. The results showed that the vacuum cold-induction consumed longer time with the lower cooling-rate, and more moisture was removed, K value was increased slightly after 12 h, but reached the lowest after 36 h and the tilapia fillets kept the best freshness. In terms of flavor free amino acid and total free amino acids (TFAA), vacuum cold-induction mode Ⅱ was better than mode Ⅰ and mode Ⅲ, and there was no significant difference between mode Ⅰ and mode Ⅲ.

国家自然科学基金资助项目（31171764）；上海海洋大学研究生科研基金资助