以草鱼(Ctenopharyngodon idellus)为原料，采用真空浸渍法制备调理鱼片，研究了-60℃、-80℃、-100℃和-196℃液氮冻结对调理草鱼片品质的影响。结果表明，液氮冻结温度对调理草鱼片品质有显著影响。随着液氮冻结温度的降低，调理草鱼片的冻结速率显著加快，其硬度、咀嚼性、盐溶性蛋白含量提高，而解冻损失率和蒸煮损失率下降。在5种冻结处理中，采用-80℃液氮喷淋冻结草鱼片的质构特性、蒸煮损失率、盐溶性蛋白质含量等指标与-100℃液氮喷淋冻结、-196℃液氮浸渍冻结的样品无显著差异，但显著高于-18℃冻结和-60℃液氮喷淋冻结的草鱼片，且调理处理可提高草鱼片品质的冻结-解冻稳定性，调理6 h 的草鱼片的品质稳定性最好。将调理6 h的草鱼片用-80℃液氮冻结处理，可获得高品质的调理草鱼片。
In order to study the effect of different liquid nitrogen freezing temperatures on the quality of seasoned grass carp fillets, the grass carp (Ctenopharyngodon idellus) were seasoned by vacuum dipping and frozen with liquid nitrogen at -60℃, -80℃, -100℃ and -196℃. The results showed that the liquid nitrogen freezing temperatures had a significant effect on the quality of conditioned grass carp fillets. With the decrease of the freezing temperature of liquid nitrogen, the freezing rate of the seasoned grass carp fillets increased significantly, and the hardness, chewiness, and salt-soluble protein content of the seasoned grass carp fillets increased, while the thawing loss rate and the cooking loss rate decreased. Moreove, the texture characteristics, cooking loss rate and salt-soluble protein content of grass carp fillets frozen by liquid nitrogen spraying at -80°C were not significantly different from those frozen by liquid nitrogen spraying at -100°C and liquid nitrogen dipping at-196°C, but significantly higher than those frozen at -18°C and -60°C. Furthermore, the conditioning treatment could improve the stability of the quality of grass carp fillets after freezing and thawing, and the quality stability of the grass carp fillets seasoned for 6 hours was the best. It was concluded that the grass carp fillets seasoned for 6 hours and frozen at -80 °C in liquid nitrogen showed high qualities.