以草鱼为原料，研究了不同超高压（0.1、100、200、300、400、500 MPa，保压10 min）处理条件对草鱼菌落总数、挥发性盐基氮（TVB-N）值、硫代巴比妥酸（TBA）值、质构、色差、微观结构及气味和滋味轮廓的影响。结果表明：超高压处理后菌落总数显著降低；TVB-N值随压力增大呈减小趋势，而TBA值呈增大趋势，300 MPa下TVB-N值减少12.09%，TBA值增大0.70倍；压力≥200 MPa时，硬度和咀嚼性显著提高，500 MPa条件下分别增加0.87和2.22倍；样品总色差随压力升高而逐渐增大，压力≥200 MPa时，L*值和白度显著提高；通过扫描电镜观察，超高压处理后鱼肉表面整体结构逐渐趋于紧密均匀；通过电子鼻和电子舌分析，300MPa及以上压力使气味有所改变，200、400和500 MPa处理后鱼肉滋味和对照组有所差异，但区别不大。综合分析，在草鱼加工和保鲜等应用中选择300 MPa处理可能较为合适,冷藏过程中300 MPa处理可减缓TVB-N值的增加，货架期由10 d延长至16 d。

The effects of ultra-high pressure (UHP) (0.1, 100, 200, 300, 400, and 500 MPa for 10 min) treatments on the quality of grass carp (used as the raw material) were investigated. A number of parameters were examined, including total viable counts, total volatile base nitrogen (TVB-N) values, thiobarbituric acid (TBA) values, texture, color difference, microstructure, volatile odor, and taste. The results showed that total viable counts of grass carp were reduced significantly by UHP treatment. With increasing pressure, TVB-N values declined, whereas TBA values increased. After 300 MPa pressure treatment, TVB-N values decreased by 12.09%, while TBA values increased by 0.7 times. When the pressure exceeded 200 MPa, hardness and chewiness increased pronouncedly, with their values increasing by 0.87 and 2.22 times, respectively, at 500 MPa pressure. Total color difference gradually increased with increasing pressure. When the pressure exceeded 200 MP, the L* value and whiteness were markedly enhanced. Scanning electron microscopy (SEM) demonstrated that the overall surface structure of grass carp muscles with UHP treatment tended to be uniform and compact. The electronic nose and electronic tongue analyses showed that the volatile odor of grass carp treated with > 300 MPa pressure noticeably changed, whereas the taste profiles of grass carp treated at 200, 400, and 500 MPa pressure differed slightly from that of the control group. In conclusion, 300 MPa treatment might be appropriate for the processing and storage of grass carp as the TVB-N values rise at a slower rate at this pressure during cold storage, extending the shelf life from 10 days to 16 days.

国家自然科学基金资助项目（31471685；31171764）；国家高技术研究发展计划课题（2011AA100803）；上海市高校知识服务平台项目( ZF1206) ；上海市科委工程中心建设（11DZ2280300）