紫外短波（UV-C）辐照没食子酸（GA）溶液12 h形成一种新的抑菌液（UVC-GA），与GA和去离子无菌水（DI）分别处理鱼皮后在0 ℃贮藏，DI组、GA组和UVC-GA组的贮藏期感官评价货架期分别为5 d、7 d和8 d。对优势菌属测定结果发现，1D组5 d（以下简称DI5）的优势菌属是Pseudoalteromonas（31.31%）、Candidatus-Bacilloplama（21.50%）和Litorimicrobium（17.11%），GA组7 d（以下简称GA7）的优势菌是Aliivibrio（42.40%）、Pseudoalteromonas（20.51%）和Psychrobater（10.32%），UVC-GA组8 d（以下简称UVC-GA8）的优势菌属Aliivibrio（29.81%）、C. Bacilloplama（20.90%）和Moritella（11.11%），UVC-GA8的Vibrio和Pseudoalteromonas相对含量均较低。对鱼皮品质相关指标检测发现，UVC-GA组的TVB-N、TVC、腐胺、尸胺、次黄嘌呤核苷（HxR）和次黄嘌呤（Hx）的含量均比较DI组和GA组低，但5′-单磷酸肌苷（IMP）含量高于其它组；UVC-GA8的K值显著低于DI5和GA7，随着贮藏时间延长UVC-GA组的pH值呈下降线性趋势，而DI组和GA组则呈“V”形。以上结果表明，UVC-GA组影响了罗非鱼皮在0 ℃贮藏下的微生物区系、TVB-N、TVC、生物胺、ATP复合物、K值等变化，应用UVC-GA抑菌液保鲜使得鱼皮货架期变长。
A new antibacterial solution, UVC-GA was prepared by exposing gallic acid (GA) to UV-C for 12 h. Tilapia skins were treated with UVC-GA, GA, or deionized water (DI), and then stored at 0 ℃. Results showed that the sensory shelf-lives of the skin samples treated with DI, GA, and UVC-GA were five, seven, and eight days, respectively. The dominant bacterial genera in the DI-treated skins on day five (DI5) were Pseudoalteromonas (31.31%), Candidatus-Bacilloplama (21.5%), and Litorimicrobium (17.11%). The dominant genera in the GA-treated skins on day seven (GA7) were Aliivibrio (42.4%), Pseudoalteromonas (20.51%), and Psychrobacter (10.32%). The dominant bacterial genera in the UVC-GA-treated skins on day eight (UVC-GA8) were Aliivibrio (29.81%), Candidatus-Bacilloplama (20.9%) and Moritella (11.11%). The relative abundance of Aliivibrio and Pseudoalteromonas in UVC-GA8 was lower than that in DI5 and GA7. In addition, the amounts of quality-related chemical indicators, including TVB-N, TVC, putrescine, cadaverine, inosine, and hypoxanthine were lower in the UVC-GA-treated samples than those in the DI- and GA-treated samples; whereas inosine-5′-monophosphate content was higher in the UVC-GA-treated skins. The K value of UVC-GA8 was significantly lower than that of DI5 and GA7. V-shaped pH-time curves were obtained for both the DI and GA groups, whereas the pH decreased with time in the UVC-GA group. These results suggested that UVC-GA inhibited the deterioration of tilapia skin quality. The prolongation of the shelf life of tilapia skins might be attributed to UVC-GA-induced alterations in the microflora, changes in the contents of TVB-N, TVC, biogenic amines, and ATP complexes, and decrease in the K value of the skins stored at 0 ℃.