目的 研究3种包装调控方法对冷鲜鲟鱼肉微生物抑制作用及品质的影响。方法 以市售冷鲜鲟鱼肉为研究对象，结合微生物指标、感官指标和化学指标，分别研究不同浓度ε-聚赖氨酸保鲜垫片内置、ε-聚赖氨酸/壳聚糖抗菌膜包覆和气调包装微环境控制等3种不同包装调控方式对冷鲜鲟鱼肉品质的影响。结果 ε-聚赖氨酸质量浓度为5 g/L的保鲜垫片内置于包装盒中，以ε-聚赖氨酸浓度为0.5 mg/mL的溶液制成的抗菌膜包覆鲟鱼块以及CO2，N2的体积分数分别为30%与70%的气调微环境等3种包装方法能够有效抑制冷鲜鲟鱼肉中微生物的增殖；且3种包装调控方法集成施加后，可将4 ℃冷藏下冷鲜鲟鱼肉的货架期延长4 d。结论 3种包装调控方法能有效地抑制冷鲜鲟鱼肉微生物的增殖，3种包装方法集成施加后能更好地维持冷鲜鲟鱼肉的品质。

The work aims to study the effects of three kinds of packaging regulation methods on microbial inhibition and quality of chilled fresh sturgeon meat. Taking the commercially available meat of chilled fresh sturgeon as the research object, the effects of three different packaging regulation methods on the quality of chilled fresh sturgeon meat, including different concentrations of built-in ε-polylysine fresh-keeping gasket, ε-polylysine/chitosan antibacterial film coating and microenvironment control of modified atmosphere packaging were studied respectively by combining the microbial, sensory and chemical indexes. The 5 g/L (mass concentration) ε-polylysine fresh-keeping gasket placed in the packaging box, sturgeon block coated with an antibacterial film made with a solution of ε-polylysine at a concentration of 0.5 mg/mL and (volume fraction) CO2 (30%)+(volume fraction) N2 (70%) modified atmosphere microenvironment were able to effectively inhibit the microbial proliferation of chilled fresh sturgeon meat. Moreover, the shelf life of chilled fresh sturgeon meat frozen at 4 ℃ could be extended for 4 days after the integration of these three packaging regulation methods. The proposed packaging regulation methods can effectively inhibit the microbial proliferation and better maintain the quality of chilled fresh sturgeon meat after their integrated application.