鱼糜凝胶强度是决定鱼糜制品品质的重要指标，所以改善鱼糜凝胶强度对生产有重大指导意义。综述微波处理改善鱼糜凝胶强度的研究进展，主要介绍和分析鱼糜的凝胶过程与机理，微波的温度和频率对鱼糜介电特性的影响，微波对鱼糜凝胶过程的影响的研究现状，并分析这一技术的缺陷。微波处理改善鱼糜凝胶强度各过程机理都有待进一步研究与发现。

The gel properties of surimi are an important factor for evaluating the quality of surimi products. Improving the gel properties of surimi has great impact to the product of surimi. This paper mainly reports the advances of microwave on improvement of gel properties of surimi. The gel process and mechanism of surimi, temperature and frequency of microwave on the effect of the dielectric properties of surimi, the microwave on the effect of the gel process of surimi, some problems of this technology are introduced and analysed. The process and mechanism of microwave on the improvement of surimi gel properties still need more research and discovery.

以冷冻鲅鱼为材料制作鱼糜制品，运用正交试验法研究不同擂溃时间、不同用盐量、不同蛋清量对鲅鱼鱼糜制品凝胶弹性和品质的影响。结果表明，在擂溃时间为45 min，用盐质量为鱼糜质量的2%，蛋清质量为鱼糜质量的15%时，制成的鱼糜制品凝胶弹性和品质最好。

Frozen Spanish mackerel is selected as materials to make surimi products. The gel elasticity and taste are as index. Three factors, grinding time, the amount of salt, the amount of egg white are studied by orthogonal design. The results indicate that the optimum conditions are as follows: grinding time is 45 min; the amount of salt is 2%, the amount of egg white is 15%. At these conditions, the gel elasticity and taste of products are the best.

采用等电点方法(pH3.0~7.0)从鲶鱼鱼糜漂洗水中提取鲶鱼肌浆蛋白,将得到的鲶鱼肌浆蛋白(含水量16.1 g/100 g)按不同添加量(1对照组:鱼糜+0%鲶鱼肌浆蛋白+2%食盐+0.2%磷酸盐;2~7实验组:鱼糜+0~5%鲶鱼肌浆蛋白+2%食盐+0.2%磷酸盐+0.5%TG酶)添加到鲶鱼鱼糜当中。研究7组鲶鱼鱼糜的质构剖面分析值、剪切力、凝胶强度和色差等各项指标的变化情况。实验结果表明:随着鲶鱼肌浆蛋白添加量的增加,鲶鱼鱼糜凝胶的硬度、弹性、咀嚼度和凝胶强度不断上升,在添加量为4%时各值达到最大值,添加量为5%时各值出现下降趋势。添加鲶鱼肌浆蛋白对鲶鱼鱼糜的的黏聚性影响不大(P0.05),同时对鱼糜凝胶的色差无明显影响(P0.05)。

Catfish sarcoplasmic proteins (CSP) containing 16.1%water were extracted from the rinsing water of catfish surimi by isoelectric point precipitation (pH 3.0-7.0). To investigate the effect of CSP addition on the TPA (texture profile analysis) parameters, shear force, gel strength and color parameters of catfish surimi, seven experimental groups were set up by adding different amounts of the extracted CSP:(1) control, surimi+0%CSP+2%salt+0.2%phosphate;groups 2 through 7, surimi+0-5%CSP+2%salt+0.2%phosphate+0.5%transglutaminase (TG), respectively. Results showed that the hardness, springiness, chewiness and gel strength of catfish surimi steadily increased with increasing amount of added CSP, reaching maximum levels at an addition level of 4%and then showing a downward trend at 5%. Adding CSP had a little influence on the adhesiveness of surimi (P>0.05), and no significant effect on surimi gel color (P>0.05).

以小球藻Chlorella pyrenoidsa F-9和C.vulgaris HYS-2为材料,研究小球藻在鱼糜加工废水中的生长速率、脂类积累规律和对氮磷营养的消除效果。结果表明,2种小球藻在鱼糜加工废水中快速生长,最高生物量达到0.293 g/L和0.276 g/L,分别是f/2对照培养基的2.4和1.6倍。小球藻HYS-2在鱼糜加工废水中油脂百分含量最高达到36.22%,为对照培养基的1.27倍,小球藻F-9在鱼糜加工废水中的油脂含量达到17.89%,为f/2培养基中的0.89倍。培养15 d后,2种小球藻对鱼糜加工废水中氮磷去除率均达90%以上。以上研究表明,用未经任何化学处理的鱼糜加工废水养殖小球藻在生长速率上远远大于f/2培养基,说明其具有较好地发展潜力,可以实现微藻的低成本养殖。

The growth, lipid content, and the removal effects of nitrogen and phosphorus of Chlorella pyrenoidsa F-9 and C.vulgaris HYS-2 grown in surimi wastewater were studied .Results showed both Chlorella could grow rapidly in the surimi processing wastewater and the highest biomass were 0.293 g/L and 0.276 g/L respectively , 2.4 and 1.6 fold higher than that of the control group of f /2 me-dium.The highest total lipid contents of HYS -2 and F-9 in surimi processing wastewater were 36.22%and 17.89%, respectively, 1.27 times and 0.89 times of that in f/2 medium, correspordingly.After 15 days′culture, the nitrogen and phosphorus removal effi-ciencies of two species of Chlorella were more than 90%.Chlorella cultured in surimi processing wastewater showed comprehensive growth rate which was far greater than that in f/2 medium.It indicated that it has good potential development , and could make the low cost of microalgae culture .

以白鲢鱼为主要原料,探讨臭氧起始浓度,通臭氧时间,臭氧水温度对鲢鱼鱼糜脱腥工艺以及凝胶强度的影响.在单因素实验研究基础上,应用正交实验优化臭氧处理实验条件.试验结果表明,采用臭氧起始浓度为0.96 mg/L,通臭氧时间为20 min,臭氧水温度为10℃对鲢鱼鱼糜进行处理,其脱腥效果最好,所制成的鱼糜凝胶强度最佳.

@@@@As silver carp for study, this paper mainly discusses the effect of ozone treatment ,including initial con-centration, processing time and temperature ,on deodorization process and the gel strengths of Surimi from silver carp.Through the single-factor experiment the influence of three factors on Surimi deodorization process ,and the gel hardness and flexibility was researched .And on the basis , the optimal ozone processing conditions was ob-tained by orthogonal experiments .The results show that the best deodorization process and texture characteristics is produced under the following conditions:ozone initial concentration is 0.96 mg/L, temperature 10 ℃for 20 min.