在罗非鱼鱼片的加工过程中会产生约占鱼体重60%的鱼骨架、鱼鳃、鱼鳞、鱼皮、内脏等下脚料，其中鱼骨架（指鱼头、鱼脊骨、肋排、鱼尾部分）超过鱼重的40%，而鱼骨架中仍残留有大量的鱼肉，如何高效地分离出鱼骨架上残留的鱼肉，实现对鱼骨架的高值化利用是鱼片加工业的一个技术难题。本文介绍了一种利用浮选法分离鱼骨架上鱼肉的中试设备，初步研究了加热处理对鱼骨架分离的影响，并利用该设备研究了搅拌速度、进流方向、进流速度对鱼骨鱼肉分离效率的影响。实验结果表明，当设备以搅拌转速为1000 r/min，以切线方向进流且进流速度为30 L/min时，能显著提高设备的分离效率。经试验证实，本设备能够将经过高温蒸煮的鱼骨架高效的分离为鱼肉、鱼骨、鱼汁三部分，且得到的鱼肉、鱼骨产品质量好、利用价值高，可进一步开发成高附加值的食品。

During the tilapia fillet process, tilapia by-products (including skeletons, gills, scales, fish-skin, and viscera) are produced, which account for 60% of the total fish weight. The fish skeletons (including the head, spine, ribs, and tail) account for 40% of the total weight, and a large amount of fish meat remains on the skeleton. The effective separation of residual fish meat from the skeleton and the high-value use of fish skeletons are technical problems in the fish fillet processing industry. A pilot size device for separating fish meat from the skeleton was introduced in this study, and the effects of different heating processes on the separation of fish bone and meat were studied. The effects of stirring speed, inflow direction, and inflow velocity on the efficiency for the separation of fish bone and meat were investigated. The results showed that the separation efficiency could be significantly improved under the following conditions: stirring speedof 1000 r/min; inflow direction of the tangential direction; inflow velocityof 30 L/min. The experimental results confirmed that the fish skeletons that were cooked at high temperatures could be separated efficiently into meat, bone, and broth by this device. In addition, the separated fish meat and bone were high-quality, high-value products and could be further processed into high value-added foods.

广东省科技计划项目（2011B020311003）；广东省海洋与渔业科技攻关与研发项目(A201306C03)