目前，我国依然存在鱼类养殖业发展不平衡与保活运输技术不成熟的现状，大部分捕捞的鱼类仍需经过预先宰杀处理后进行贮运。在此过程中，鱼肉通常会发生纤维硬化、肉质下降、水分流失、风味变差等品质劣变，造成其营养价值与商业价值的大幅降低。高效保鲜技术的应用与科学的品质评价是维持鱼肉原有品质，减少不必要资源浪费的有效途径。该研究概述了物理、化学、微生物等鱼肉品质变化评价指标的研究进展，并从包装、化学和生物等方面系统阐述了低温条件下不同保鲜技术对鱼肉品质变化的影响，以期为鱼肉低温保鲜技术的深入研究与应用提供参考。

At present, the development of fish culture is not balanced and the living fish transportation technologies remain immature in our country. Most of the caught fish are subjected to pre-slaughter treatments before storage and transportation. During this processes, the quality of fish is usually apt to deterioration, including fiber hardening, meat quality decline, water loss, and flavor deterioration, causing significant decreases in nutritional value and commercial value. The application of high-efficiency preservation technologies and scientific quality evaluation are the effective ways to maintain fish’s original quality and reduce the unnecessary waste of resources. This article provides an overview of the research progress on the physical, chemical and microbiological indicators for evaluating fish meat quality changes. Moreover, the effects of various preservation techniques on fish quality at low temperature were systematically discussed from the aspects of packaging, chemistry and biology, so as to provide reference for further studies and applications of fish low-temperature preservation technologies.

国家重点研发计划重点专项（2019YFD0901703）；中国水产科学研究院黄海水产研究所基本科研业务费（20603022022016）；中国水产科学研究院基本科研业务费资助（2023TD72）