为了使白乌鱼肉在冷藏期间呈现并保持良好色泽，本文初步探讨了一氧化碳（CO）对白乌鱼肉色泽及其他品质的影响。通过分析CO处理对白乌鱼肉颜色、菌落总数、pH、失水率、硬度、咀嚼性、TBA和感官品质的影响，发现随着CO处理天数的增加，鱼肉的a*值呈先显著上升（p<0.05）后下降的趋势，鱼肉贮藏13 d时的a*值为8.66，比新鲜白乌鱼肉的a*值提高了18.79%；随着CO处理天数的增加，白乌鱼肉的菌落总数、失水率和TBA值呈整体上升趋势，pH值呈先下降后上升趋势，硬度、咀嚼性和感官评分整体呈下降趋势。因此，CO处理白乌鱼肉，可使鱼肉在冷藏期间保持良好的红色，但CO处理对鱼肉在冷藏期间的贮藏稳定性和其他品质无明显影响。因此，用CO处理白乌鱼肉能有效保持白乌鱼肉的色泽。

To keep white mullet fish in a red color during cold storage, the effect of carbon monoxide (CO) treatment on the color and other qualities of white mullet meat was discussed preliminarily. By analyzing the effects of CO treatment on the color, total bacterial colonies, pH, water loss rate, texture profiles, TBA and sensory quality of the white mullet fish, it was found that with the increasing time of CO treatment, the a * value of the white mullet fish increased significantly (p<0.05) at first and then decreased. The a* value of white mullet fish meat stored for 13d was 8.66, and 18.79% higher than that of fresh white mullet fish. When the time of CO treatment increased, the total number of bacteria, water loss rate and TBA value increased as a whole, while the pH value decreased first and then increased, the hardness, chewiness and sensory score decreased as a whole. Therefore, CO treatment can make the white mullet fish to be kept in good red color during cold storage, but it has no obvious influence on the storage stability and other quality of the white mullet fish during cold storage. Therefore, using CO to treat the white mullet fish can maintain the red color of the white mullet fish.

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