该研究通过利用不同浓度的植物乳杆菌菌悬液处理南湾鳙鱼肉，将其放置在PE保鲜袋中，分别贮藏在4 ℃和常温条件下，每间隔2 d对其TVB-N值、硫代巴比妥酸（TBA）、pH及感官四个指标进行测定，分析鱼肉在贮藏期间各指标的变化规律。结果显示，不同浓度菌悬液处理的南湾鳙鱼肉（与对照组相比），在贮藏期间TVB-N、TBA、pH上升速率均有所减缓，肉质感官评价较对照组表现更优秀；当贮藏4 ℃下植物乳杆菌菌悬液质量浓度为0.8%时，贮藏期间南湾鳙鱼肉的品质最好，贮藏期7 d后鱼肉的挥发性盐基氮（TVB-N）为29.40 mg/100 g，TBA为0.17 mg/kg，pH值为6.54，鱼肉变质时间较对照组整体可延缓2 d，这表明植物乳杆菌对鱼肉具有一定的贮藏保鲜效果，可以作为一种绿色生物保鲜剂应用于南湾鳙鱼肉贮藏保鲜。
In this study, Lactobacillus plantarum suspensions at different concentrations were used to treat Nanwan bighead carp, and the treated fish samples were placed in PE fresh-keeping bags, for a storage at 4℃ and room temperature, respectively. Every two days their four indicators, TVB-N values, thiobarbituric acid (TBA), pH and sensory scores were measured, to determine the changing trends of the indicators of the fish flesh during storage. The results showed that compared with the control group, the treatments with different concentrations of bacterial suspensions reduced the increasing rates of TVB-N, TBA and pH of the Nanwan bighead carp while increasing the sensory scores of fish flesh during storage. When the concentration of Lactobacillus plantarum suspension was 0.8% and the storage temperature was at 4°C, the quality of the Nanwan bighead carp flesh was the best during storage. After 7 days of storage, the volatile base nitrogen (TVB-N) of fish flesh was 29.40 mg/100 g, with its TBA being 0.17 mg/kg and pH being 6.54. The deterioration time of this fish flesh could be delayed by 2 d compared with the control group as a whole. These results indicate that Lactobacillus plantarum has a certain preservation effect on fish flesh during storage, and can be used as a green biological preservative for storing and preserving Nanwan bighead carp.