为提高美国红鱼调理鱼片的贮藏品质，本研究采用乳酸链球菌素（Nisin）、ε-聚赖氨酸盐酸盐及其复合保鲜剂处理鱼片，评价了保鲜剂对鱼片鲜度指标的影响。研究结果表明，调理液浸渍处理可显著延缓调理鱼片的菌落总数、TVB-N值、TBA值、pH等鲜度指标的变化，但会造成调理鱼片的汁液流失率增加。施加乳酸链球菌素（Nisin）、ε-聚赖氨酸盐酸盐均能抑制调理鱼片内微生物的生长，显著延缓调理鱼片TVB-N值、TBA值的变化。经复合保鲜剂处理后，调理鱼片各项鲜度指标均有改善，在贮藏过程中，施加复合保鲜剂的调理鱼片的菌落总数低于同期单独施加一种保鲜剂的样品0.03~0.34 log CFU/g，且可有效延缓鱼体内蛋白质分解和脂肪氧化，减少调理鱼片的汁液流失，表明复合保鲜剂的保鲜性能更优，可有效延长调理鱼片的货架期。

To improve the storage quality of conditioned Sciaenops ocellatus fillets, Nisin, ε-polylysine hydrochloride and their composite preservatives were used to treat fish fillets in this study. The influence of the preservatives on the freshness indices for fish fillets was evaluated. The results showed that the immersion of fish fillet in a solution for conditioning delayed significantly the changes of the total number of colonies, TVB-N value, TBA value and pH of the conditioned fish fillets, but increased the juice loss rate of the conditioned fish fillets. The application of Nisin or ε-polylysine hydrochloride could inhibit the microbial growth in the fish fillets and delay significantly the changes in TVB-N and TBA values of the conditioned fish fillets. Upon the treatment with the composite preservative, all the freshness indices were improved. During storage, the treatment with the composite preservative led to a decrease of 0.03~0.34 log CFU/g in the total number of colonies of the conditioned fish fillets (as compared with the treatment with either preservative alone), as well as a significant delay in protein decomposition and fat oxidation, and decrease in juice loss of the conditioned fillets. These results indicate that the performance of the composite preservative was better (prolonging more effectively the shelf life of conditioned fish fillets).

国家重点研发计划项目（2016YFD0400805）；国家自然科学基金资助项目（31371858）