为了分析不同鱼体初始中心温度对冷藏智利竹筴鱼品质的影响，本文研究了初始中心温度为0、3和6 ℃的智利竹筴鱼（各处理依次标记为A、B和C）在4±1 ℃贮藏条件下的鱼体pH值、挥发性盐基氮（TVB-N）、三甲胺（TMA-N）、硫代巴比妥酸值（TBARS）和感官品质的变化规律。结果显示，在贮藏期间，各预处理竹筴鱼鱼体的pH值、TVB-N、TMA-N和TBARS均随着冷藏时间的延长而上升，且C组至第6 d时，其pH值、TVB-N、TMA-N和TBARS分别达到6.13、0.29 mg/g、0.13 mg/g、7.12 mg/kg，显著高于A、B组的结果（p<0.05）。此外，竹筴鱼的感官评分与贮藏时间存在负相关性，且鱼体初始中心温度越低，其感官评分下降得越慢。研究表明，智利竹筴鱼鱼体初始中心温度越低，越有利于延缓鱼体各个鲜度指标的下降，从而保证竹筴鱼的冷藏品质，延长其货架期。

Changes in quality of Chilean jack mackerel (Trachurusmurphyi) with different initial central temperatures stored at 4 ℃ temperature for 6 days were studied. Three different initial central temperatures including 0 ℃ (A group), 3 ℃ (B group) and 6 ℃ (C group), and pH values, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), 2-thiobarbituric acid reactive substances (TBARS)and sensory assessment for whole jack mackerel were determined.The results indicated that pH, TVB-N, TMA-N and TBARS values increased as refrigerated storage progressed and it showed that in the 6th day, these values of fishes in C group were 6.13, 0.29 mg/g, 0.13 mg/g, 7.12 mg/kg, respectively, and they were significantly higher than those in A and B group (p<0.05). In addition, there was a negative correlation between sensory scores and storage time. The lower initial central temperature of fish resulted in the more decrease of speed of sensory scores. The lower initial central temperature may contribute to the better quality of Chilean jack mackerel during refrigerated storage.

国家“863”高技术研究发展计划资助项目（2012AA092301)