本文通过比较不同热处理方式下鱼糜凝胶的力学特性，探寻满足特异性消费需求的鱼糜热处理方式，进而为食品工业生产鱼糜凝胶制品提供理论支持。实验以鲢为原料进行采肉，添加适量微生物转谷氨酰胺酶，在不同凝胶化条件及鱼糕化条件下制备鱼糜凝胶，采用质构仪的穿刺测试、TPA测试、剪切测试、应力松弛测试和蠕变测试模式对鱼糜凝胶力学性能进行表征。研究结果表明：采用40 ℃保温1 h后于90 ℃加热30 min所形成鱼糜凝胶的破断强度（1359 g）、硬度（8863 g）和内聚性（0.82）最高，适合生产高凝胶强度鱼糜凝胶制品。采用4 ℃保温24 h后于90 ℃加热30 min所形成的鱼糜凝胶脆度（2785 g/min）最高，适合生产高脆性鱼糜凝胶制品。无论采用哪种凝胶化条件，微波加热都不利于鱼糜的鱼糕化，与其他鱼糕化方式相比，降低了最终鱼糜凝胶的强度和脆性。

The mechanical properties of surimi gels prepared under different thermal treatments were compared, in order to define the optimal heating mode to meet specific consumer demand. This study provides a theoretical basis for food industries to produce surimi products. With silver carp (Hypophthalmichthys molitrix) as the raw material and the addition of an appropriate amount of microbial transglutaminase, the surimi gels were prepared under different settings and kamaboko conditions. The mechanical properties of the gels were evaluated using the puncture test on a texture analyzer, texture profile analysis (TPA) test, shear test, stress relaxation test, and creep test. The results indicated that the surimi gel that was set at 40 ℃ for 1 h and heated at 90 ℃ for 30 min showed the highest breaking force (1359 g), hardness (8863 g), and cohesiveness (0.82), suggesting that this heating mode could improve the strength of surimi gels. The surimi gel that was set at 4 ℃ for 24 h and heated at 90 ℃ for 30 min showed the highest crispness, suggesting this heating mode was suitable for surimi gel products with high crispness. In addition, microwave heating was not suitable for kamaboko, regardless of setting conditions. The final surimi gels heated by microwave exhibited weaker strength and crispness than those heated under the other kamaboko conditions.

国家自然科学基金面上项目（31371796）；现代农业产业技术体系建设专项（CARS-46-23）