为了分析臭氧冷海水处理对冷藏竹筴鱼品质的影响，本文研究了自来水预处理（A）、冷海水预处理（B）、臭氧冷海水预处理（C）的竹筴鱼在4±1 ℃贮藏条件下的鱼体菌落总数（APC）、pH值、挥发性盐基氮（TVB-N）、硫代巴比妥酸值（TBARS）、色差、质构和感官品质的变化规律。结果显示，在贮藏期间，各预处理竹筴鱼鱼体的菌落总数、TVB-N和b*均随着冷藏时间的延长而上升，在贮藏后期B和C处理对鱼体菌落总数和TVB-N的抑制作用显著高于A处理，且C处理效果显著好于B处理（p<0.05）。第10天时，A组鱼体的菌落总数和TVB-N分别达到7.13 log CFU/g和31.43 mg/100 g，超出国家限定标准。同时，竹筴鱼的感官评分随着贮藏时间延长而下降，但B和C组较A组感官评分下降得慢。然而，B和C组鱼体脂肪氧化程度较A组高，说明臭氧和冷海水处理促进了鱼体脂肪的氧化。臭氧冷海水处理对pH值、色度的L*、a*值、质构影响不大。因此，臭氧冷海水处理有利于延缓竹筴鱼鲜度指标的下降，保证竹筴鱼的冷藏品质，延长其货架期。

In this study, the effect of cold, ozonized seawater on the quality of Trachurus japonicus (horse mackerel) meat during refrigerated storage was investigated with respect to the pattern of change in the aerobic plate count (APC), pH value, total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS), color, texture, and sensory quality. Fish samples were divided into three treatment groups: tap water pretreatment (group A), cold seawater pretreatment (group B), and cold ozonized seawater pretreatment (group C), and stored at 4 ± 1 ℃. The results indicated that APC, TVB-N, and b* values of horse mackerels in the three groups increased with time during refrigerated storage. During the late stage of storage, the inhibitory effect of cold, ozonized seawater on APC and TVB-N by B and C pretreatments was significantly higher than that by pretreatment A, while the overall effect of pretreatment C was found to be better than that of pretreatment B (p < 0.05). On the tenth day, the APC and TVB-N values for the group A were 7.13 log CFU/g and 31.43 mg/100 g, respectively, which exceeded the acceptable limit for fish in China. Meanwhile, the sensory scores decreased with increasing storage time, where scores for group A decreased much faster than those for groups B and C. However, the degree of lipid oxidation for groups B and C was higher than that for A, indicating that cold seawater and ozone pretreatments may promote lipid oxidation. There were no significant effects of cold ozonized seawater treatment on pH, L*, a* values, and texture. In conclusion, the cold ozonized seawater treatment helped delay the decline in freshness indices for horse mackerel meat and maintained quality during refrigerated storage, thus prolonging shelf life.

国家“863”高技术研究发展计划资助项目（2012AA092301)