选用基膜材料乙烯-乙烯醇共聚物（EVOH），分别掺入0.05%、0.1%、0.2%（质量分数）的植酸，采用双螺杆挤出吹塑法制备得到安全保鲜薄膜，测定其透光率、水蒸气透过系数、雾度及抗拉强度来考察膜的基本性能。在冷藏（4±1）℃条件下使用聚乙烯（Polyethylene，PE）、EVOH及复合膜对鲈鱼肉进行保鲜，并以菌落总数（Total Viable Counts，TVC）、pH值、汁液流失率、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）、硫代巴比妥酸（Thiobarbituric Acid，TBA）以及感官评分作为鲜度指标评价其保鲜效果。与PE膜相比，添加0.2%植酸的复合膜雾度涨幅达到85.43%，透光率及抗拉强度显著下降（P<0.05）。贮藏期间，不同包装膜内样品的TVC、汁液流失率、TVB-N、TBA值均有不同程度的增加，其中PE膜与EVOH膜内样品的TVC值分别于第6、8 d达到不可接受的水平，而植酸的加入能有效的抑制各鲜度指标的增幅；与复合膜组相比，PE膜的鱼肉样品感官劣变更为显著（P<0.05）。综上所述，EVOH复合0.2%植酸制成的活性薄膜对鲈鱼肉具有最佳的保鲜效果，可使鲈鱼鱼肉保鲜期在（4±1）℃条件下延长至8 d。

Ethylene-vinyl alcohol copolymer (EVOH) was used as the base film material, 0.05%, 0.1% and 0.2% phytic acid was added respectively to the base film material to prepare safe fresh-keeping film by the twin-screw extrusion blow molding method.The light transmittance, water vapor transmission coefficient, haze and tensile strength were used to investigate the basic properties of the film. Bass meat was preserved by polyethylene (PE), EVOH and composite film under refrigerated (4±1) ℃ conditions, and the total viable counts (TVC), pH value, juice loss rate, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and sensory score were used as freshness index to evaluate the freshness. Compared with the PE film, the haze of the composite film with 0.2% phytic acid increased to 85.43%, and the light transmittance and tensile strength decreased significantly (P<0.05). During storage, the TVC, juice loss rate, TVB-N and TBA values of the samples in different packaging films increased in varying degrees, with the TVC values of the samples in the PE film and EVOH film reached unacceptable levels on the 6th and 8th day, respectively, whilst the addition of phytic acid could effectively inhibit the increase of each freshness index. Compared with the composite film, the sensory deterioration of the fish samples wrapped with PE film became significant (P<0.05). To sum up, the active film made of EVOH combined together with 0.2% phytic acid has the greatest fresh-keeping effect on the meat of bass, and can prolong the shelf life to 8 days at (4±1) ℃.

现代农业产业技术体系专项资金资助（CARS-46）；湖北省农业科学院青年基金项目（2016NKYJJ26）