该研究在4 ℃下，比较常压包装和真空包装下鱼鳞冻贮藏品质变化，探究最佳包装方式和贮藏时间。随着贮藏时间的延长，常压组的pH值先由7.27升至7.51，后降至6.54，而真空组鱼鳞冻的pH值则由7.23持续降低至6.92。常压和真空的凝胶强度分别由104.12、113.66 g•mm，先缓慢下降至91.43、100.53 g•mm，然后在第15天急剧下降至39.93、75.76 g•mm。常压和真空包装鱼鳞冻的TVB-N值逐渐由2.29、1.91 mg/100 g，增加到3.24、3.01 mg/100 g。两种包装的总菌数逐渐增加，常压组在第3天达到5.23 lg CFU/g，真空包装组在第11天达到6.12 lg CFU/g。常压包装中的鱼鳞冻分类操作单元（Operational Taxonomic Units，OTU）数目为26个，真空包装中的鱼鳞冻OTU数目为70个，其中有17个OTU是共有的。真空包装组样品的菌群多样性、物种丰富度均高于常压包装，主要腐败菌不同。真空包装优势菌为环丝菌属，主要为热杀索丝菌（Brochothrix thermosphacta）。研究结果表明，4 ℃下真空包装可有效延长鱼鳞冻保质期，短期内可保持品质；两种包装方式下菌相组成不同，真空包装应主要抑制环丝菌属，常压包装应主要抑制假单胞菌属。

In this study, the quality changes of fish scales jelly during storage at 4 ℃ in normal atmospheric packaging or vacuum packaging were compared, to explore the optimal packaging method and storage time. With the extension of storage time, the pH value of the normal pressure group first increased from 7.27 to 7.51, then decreased to 6.54, whilst the pH value of the vacuum group decreased continuously from 7.23 to 6.92. The gel strength under normal pressure and vacuum decreased slowly from 104.12 g•mm to 91.43 g•mm and 113.66 g•mm to 100.53 g•mm, respectively, and then dropped sharply to 39.93 g•mm and 75.76 g•mm, respectively, on the 15th day. The TVB-N values of normal pressure and vacuum packaging increased gradually from 2.29 mg/100 g and 1.91 mg/100 g to 3.24 mg/100 g and 3.01 mg/100 g, respectively. The total bacterial countfor the two packaging groups increased gradually, reaching 5.23 lg CFU/g on the third day for the normal pressure group and 6.12 lg CFU/g on the 11th day for the vacuum packaging group. The number of operational taxonomic units (OTUS) for the atmospheric packaging was 26, and the number of OTUS for the vacuum packaging was 70, of which 17 OTUS were in common. The bacterial diversity and species richness of the samples in the vacuum packaging group were higher than those in the atmospheric packaging group, with the main spoilage bacteria being different. The dominant bacteria in the vacuum packaging group were Brochothrix, mainly Brochothrix thermosphacta. The research results showed that vacuum packaging at 4 ℃ can effectively extend the shelf life of fish scalejelly and maintain the quality in the short term. The composition of the bacterial phase differed between the two packaging methods. The vacuum packaging should inhibit mainly Brochothrix, whilst the atmospheric pressure packaging should inhibit mainly Pseudomonas.

现代农业产业技术体系专项基金（CARS-45-27）