目的 研究鱼皮胶原蛋白酶解液复合膜处理对冷藏鲈鱼肉品质的影响。方法 将新鲜鲈鱼肉分别采用鱼皮胶原蛋白复合膜液涂覆、鱼皮胶原蛋白复合膜包裹等2种方式进行处理，以无菌水处理作为空白对照，3组样品随后置于(4±1)℃下冷藏，期间进行感官、质量损失、色泽、总挥发性盐基氮(Total Volatile Base Nitrogen, TVB-N)、菌落总数(Total Viable Count, TVC)等指标的测定，综合评价不同处理方式对冷藏鲈鱼肉品质的影响。结果 膜液涂覆、膜包裹处理组样品的感官、质量损失、色泽、TVB-N值、TVC值等指标均优于空白对照组。其中，膜包裹组可保鲜8 d左右，到第8天时，该处理组样品的TVC值含量为5.98 lg(CFU/g)，TVB-N值含量为251.2 mg/kg;膜液涂覆处理可保鲜12 d左右，12 d之后开始逐渐变质，说明膜液涂覆可用于鱼肉的保鲜，以延长其冷藏货架期。结论 与空白对照组样品相比，膜液涂覆和膜包裹处理均能在一定程度上保持鲈鱼肉的新鲜程度，其中膜包裹处理对鲈鱼肉的保鲜效果最佳。

The paper aims to study the effect of fish skin collagen composite membrane on the quality of bass meat during cold storage. Fresh bass meat was treated with fish skin collagen composite membrane liquid coating and fish skin collagen composite membrane wrapping. The sterile water treatment was used as blank control. The three groups of samples were then refrigerated at (4±1)℃ for sensory, weight loss, color, total volatile base nitrogen (TVB-N), totalviable count (TVC) and other indicators were measured during the period. The results showed that that the sensory, weight loss, color, TVB-N, TVC and other indicators of the samples treated with membrane solution coating and membrane wrapping were better than those of the blank control,and the TVC and TVB-N content of the membrane package treatment group were 5.98 lg(CFU/g) and 251.2 mg/kg, respectively after storage for 8 d; the film solution coating treatment can keep fresh for about 12 d, and it began to deteriorate after 12 d, which indicated that the film coating could be used for the preservation of fish meat and extend its shelf life. Compared with the blank control group, both the film coating and the film wrapping treatment can keep the bass fresh to a certain extent, and the film wrapping treatment has the best preservation effect on the bass.