为探讨苹果多酚改性蛋清对鲅鱼鱼糜性质的作用机制，将质量比分别为0.50%、0.75%、1.00%、1.25%、1.50%苹果多酚改性的蛋清加入鱼糜中，与控制组（只添加蛋清）及空白组对比，通过测定凝胶特性；测定鱼糜凝胶的TVB-N、菌落总数、TBARS、以及TPA参数随贮藏时间的变化；检测鲅鱼鱼糜肌原纤维蛋白的圆二色谱、及紫外吸收光谱。结果显示添加苹果多酚改性蛋清的鱼糜凝胶强度（2962.81、3342.79、3088.05、2527.83、2147.12 mm·g）、持水性（0.87%、0.85%、0.87%、0.86%、0.86%）有着显著性的提升（p<0.05），随着苹果多酚浓度的增加，鱼糜的L*（亮度）从69.58降至64.10，a*（红绿值）从-1.83升至1.23（p<0.05）；鱼糜凝胶硬度、弹性、回复性存在先上升后下降的趋势；在贮藏期内，挥发性盐基氮值、过氧化值和菌落总数值相对于空白组均有显著性下降（p<0.05）。经过苹果多酚改性蛋清处理的鱼糜肌原纤维蛋白，0.5% AP-EW组相对于空白组的α-螺旋含量增加了1.87%，β-转角和无规卷曲相对含量有降低。结果证明苹果多酚改性蛋清的添加可显著提高鲅鱼鱼糜的凝胶性质。

In order to investigate the mechanism of action of apple polyphenol to modify egg white and then the properties of mackerel surimi, egg white modified by apple polyphenols was added in mass ratios of 0.50%, 0.75%, 1.00%, 1.25%, and 1.50% to Spanish mackerel surimi, and the gelling properties of the fortified surimi samples were compared with those of the control group (added with egg white only) and the blank group. The TVB-N, total number of colonies, TBARS value and TPA parameters of the surimi gel changed with storage time. The myofibril protein of the Spanish mackerel surimi was analyzed by Circular dichroism and ultraviolet absorption spectroscopy. The results showed that the addition of apple polyphenol-modified egg white led to significant increases in surimi’s gel strength (2962.81 mm·g, 3342.79 mm·g, 3088.05 mm·g, 2527.83 mm·g and 2147.12 mm·g, respectively) and water-holding capacity (0.87%, 0.85%, 0.87%, 0.86% and 0.86%). In meantime, with the increase in the concentration of apple polyphenols, the L* value (brightness) of surimi decreased from 69.58 to 64.10, whilst a* value (red-green value) increased significantly from -1.83 to 1.23 (p<0.05). The hardness, elasticity and resilience of surimi gel increased first and then decreased. During the storage period, the volatile base nitrogen value, peroxide value and total plate count significantly decreased (p<0.05), compared with the blank group. Compared to the blank group, the surimi myofibril protein treated with 0.5%AP-EW had an increased α-turn content (1.87%), and slightly decreased β-turn and random coil contents. The results proved that the addition of apple polyphenol-modified egg white can significantly improve the gelling properties of Spanish spanish mackerel surimi.

国家重点研发计划项目（2018YFD0400601）