以三种淡水鱼（草鱼、罗非鱼和鳙鱼）为研究对象，分析了25 ℃和4 ℃贮藏条件下色泽、pH值、硫代巴比妥酸反应物质（TBARS）、总挥发性盐基氮（TVB-N）等理化指标的变化，并结合电子鼻和生物胺（BAs）探究在贮藏过程中新鲜度的变化。结果表明，25 ℃和4 ℃贮藏条件下，随着贮藏时间的延长，b*值、总色差（ΔE）、生物胺含量、TVB-N和TBARS含量逐渐增大，pH值呈现出先降后升的规律，而L*值和a*值呈现下降趋势。25 ℃贮藏12 h和4 ℃贮藏第6天，三种淡水鱼的TVB-N值均超过15 mg N/100 g，均检测到腐胺和尸胺成分，说明淡水鱼开始腐败变质，电子鼻响应信号也均能很好地区分三种淡水鱼新鲜程度变化。综上，贮藏温度和时间是影响淡水鱼新鲜度的重要因素，特征生物胺及电子鼻感应器响应值可以用来判断淡水鱼品质新鲜度变化，评价方法具有可行性。该研究为淡水鱼产品的新鲜度评价提供理论依据。

The effects of storage temperature and duration on the freshness of three kinds of freshwater fish (grass carp, tilapia, and bighead carp) were analyzed. The changes in several physicochemical indicators [including color, pH, and thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) contents] during storage at 25 ℃ and 4 ℃ were monitored, and sample freshness was evaluated on the basis of electronic nose measurements and biogenic amine (BA) contents. The results showed that with increasing storage time at 25 ℃ and 4 ℃, the b* and total chromatic aberration (ΔE) values and BA, TVB-N, and TBARS contents gradually increased, whereas the L* and a* values decreased, and the pH value first decreased and then increased. The TVB-N amount in all three types of fish exceeded 15 mg N/100 g after storage at 25 ℃ for 12 h and 4 ℃ for 6 days. Putrescine and cadaverine were detected, indicating that the fish had begun to deteriorate. Notably, the electronic nose response signals could accurately distinguish the freshness of all fish samples. In conclusion, storage temperature and time are key factors influencing the freshness of freshwater fish, the quality changes of which can be accurately determined by evaluating characteristic BAs and electronic nose response signals. In addition to verifying the feasibility of these evaluation methods, the results provide a theoretical basis for the freshness evaluation of freshwater fish products.

岭南重点实验室项目（NZ2021033）；广东省重点研发计划项目（2021B0202060001）；广东省现代农业产业技术体系创新团队建设专项（2023KJ117）；广东省农业科学院协同创新中心（XT202303）；揭阳市科技计划项目（2022DZX018）；2022 年乡村振兴战略专项资金（第三批）资助