以鲈鱼为原料，研究了不同超高压（0.1、100、200、300、400、500 MPa，保压5、10 min）处理条件对鲈鱼菌落总数、剪切力、色泽、组织结构、蛋白质降解和气味的影响。结果表明：超高压处理后菌落总数显著降低；剪切力随着压力增大呈增加趋势，压力≧300 MPa时，硬度显著增加，500 MPa条件下增加了0.64倍；样品总色差随压力升高而逐渐增大，压力≧300 MPa时，L*值和白度显著提高；通过对鱼肉组织细胞和肌原纤维蛋白的观察，超高压处理后鱼肉细胞完整性逐渐破碎，裂痕增多，肌肉纤维的轮廓模糊，并且鱼肉中肌原纤维蛋白随着压力的增大逐渐分解；通过电子鼻分析，300 MPa及以上压力使气味有所改变，200、300 MPa处理后鱼肉气味和对照组区别不大。相同压力下，处理时间延长对鲈鱼的品质影响并没有较大的差异。综合分析，在鲈鱼加工和保鲜等应用中选择200 MPa、5 min处理可能较为合适，货架期可以延长5 d左右。

The largemouth bass was used as raw material in this study to investigate the effects of different ultra-high pressure (0.1, 100, 200, 300, 400 and 500 MPa, packing pressure for 5 and 10 minutes) treatments on the total number of colonies, shear force, color, texture, protein degradation and odor. The results showed that the total number of colonies decreased significantly after ultra-high pressure treatment. The shear force increased with the increase of pressure, the hardness increased significantly at a pressure of 300 MPa, and increased by 0.64 times at 500 MPa. In addition, the total color difference of sample increased with the increase of pressure, and the L* value and whiteness increase significantly at pressure ≥ 300 MPa. Through the observation of fish tissue cells and myofibrillar proteins, the integrity of fish cells was gradually broke and after the ultra-high pressure treatment, the cracks increased, the outline of muscle fibers became blurred and the myofibrillar protein in fish gradually decomposed. Through the electronic nose analysis, the preasure of 300 MPa and above changed the odor, and the fish smell did not differ significantly from the control group after 200 and 300 MPa treatment.. Under the same pressure, there was no significant difference in the effect of prolonged treatment time on the quality of bass. Consequently, 200 MPa and 5min were the ideal conditions in the bass processing and preservation, which could extend the shelf-life for about 5 days.

现代农业产业技术体系专项资金资助（CARS-46）；湖北省技术创新专项重大项目（2018ABA100）