为提高鱼糜加工品附加值，探究回收的鱼糜漂洗水可溶蛋白添加至鱼糜中的可行性，本文对絮凝法沉淀的漂洗水可溶蛋白进行氨基酸组成、重金属含量和挥发性风味成分分析，评价其营养价值、安全性及风味特点，并进一步将回收蛋白添加至鱼糜，以鱼糜白度、凝胶强度等为指标，确定其最适添加量。结果表明，从鱼糜漂洗水中回收的蛋白质，其氨基酸含量达73.11%，其中必需氨基酸占氨基酸总量的43.95%，必需氨基酸指数（EAAI）为70.04%，具较高的营养价值；回收蛋白的重金属（铅、镉、汞、铬、砷）含量均在国家标准限定值之内，具较好的安全性；气质联用仪（GC-MS）结合感官分析，鱼糜漂洗水中的回收蛋白鱼香味明显，无令人不愉快的气味，添加至带鱼鱼糜后能改善鱼糜凝胶特性，合适的添加量为3%。表明鱼糜漂洗水中的可溶蛋白营养价值高、安全，重新添加到鱼糜中能提高鱼糜白度，一定程度上改善鱼糜的凝胶特性。

To improve the value of surimi products, the feasibility of adding soluble protein recovered from surimi rinse water to surimi was explored. The amino acid composition, heavy-metal content, and volatile-flavor compounds in the soluble proteins recovered by flocculation from surimi wash-water were determined, and the nutritional value, safety, and flavor characteristics of the recovered proteins were evaluated. Furthermore, the optimum amount of the recovered protein to be added was determined using whiteness and gel strength of surimi as quality indicators. The results showed that the total amino acid content, the value of essential amino acids (EAA)/total amino acids (TAA), and essential amino acid index (EAAI) were 73.11%, 43.95%, and 70.04%, respectively, showing a high nutritional value. The levels of heavy metals (lead, cadmium, mercury, chromium, and arsenic) were lower than the allowable values of the national standard, showing a good food safety profile. The samples were further analyzed by gas chromatography-mass spectrometry (GC-MS) and sensory analysis. The protein recovered from surimi wash-water had an obvious fish-like flavor without an unpleasant odor. The gel properties of hairtail surimi were improved by adding the recovered protein, and the optimum amount of supplementation was 3%. This study indicates that the soluble protein recovered from surimi wash-water is safe and high in nutritional value, and addition of the recovered protein can enhance surimi whiteness and improve its gel properties.

海洋公益性行业科研专项(201305013)，浙江省大学生新苗人才计划（2015R405012）