为进一步分析气调包装结合电子束辐照对冰藏蚌肉品质的影响，该研究设置对照组（CK）、气调包装组（Modified Atmosphere Packaging，MAP）、电子束辐照组（Electron Beam Irradiation，EB）以及气调包装结合电子束辐照组（Modified Atmosphere Packaging Combined with Electron Beam Irradiation，MAP+EB），通过测定冰藏初始点和货架期终点时蚌肉的质构、色泽、挥发性风味物质和脂肪酸组成指标综合评价蚌肉的品质。结果表明，电子束辐照后蚌肉的硬度、咀嚼性降低，但可延缓微生物繁殖对蚌肉质构的影响。蚌肉色差值在冰藏初始点各组间无显著差异（P>0.05），在货架期终点，受电子束辐照影响，EB组和MAP+EB组的L*值下降，b*值上升。冰藏初始点，CK、MAP、EB和MAP+EB组蚌肉中挥发性风味物质的种类分别为8、17、16和19种，说明气调包装和电子束辐照处理显著提高挥发性风味物质的种类（P<0.05），并且醛类、酮类物质总含量提高，烃类、醇类物质总含量降低，但无显著差异（P>0.05）。各保鲜组蚌肉中脂肪酸相对总含量分别为49.55%、49.64%、49.61%和49.90%，无显著差异（P>0.05）。综上，气调包装结合电子束辐照对冰藏蚌肉的贮藏品质无明显的不良影响，适合于蚌肉的物理保鲜。

The effect of modified atmosphere packaging combined with electron beam irradiation on the quality of frozen mussel meat was analyzed using mussel meat in a control check group (CK), modified atmosphere packaging group (MAP), electron beam irradiation group (EB), and modified atmosphere packaging combined with electron beam irradiation group (MAP+EB). Mussel meat quality was comprehensively evaluated by measuring the texture, color, volatile flavor substances, and fatty acid composition indicators at the initial stage of frozen storage and the end of shelf life. The results showed that the firmness and chewiness of the mussel meat decreased after electron beam irradiation, but the influence of microbial reproduction on the texture of mussel meat was delayed. No significant difference was observed in the color difference of the mussel meat among groups at the initial stage of frozen storage (P>0.05). At the end of shelf life, electron beam irradiation affected the mussel meat; the L* values of the EB group and MAP+EB group decreased and the b* value increased. At the initial stage of frozen storage, there were 8, 17, 16, and 19 types of volatile flavor substances in mussel meat of the CK, MAP, EB and MAP+EB groups, respectively, indicating that modified atmosphere packaging and electron beam irradiation significantly increased the types of volatile flavor substances present (P<0.05); the total aldehyde and ketone contents also increased, whereas the total content of hydrocarbons and alcohols decreased; however, the differences were not significant (P>0.05). The relative total contents of fatty acids in the mussel meat were 49.55%, 49.64%, 49.61%, and 49.90% in the CK, MAP, EB, and MAP+EB groups, respectively, with no significant differences (P>0.05). In summary, modified atmosphere packaging combined with electron beam irradiation had no obvious adverse effects on the storage quality of frozen mussel meat, and is suitable for the preservation of mussel meat.

江苏农牧科技职业学院科研项目（NSF2020ZR12）；泰州市科技支撑计划项目（TN202004）