对特色鱼糕系列制品进行了营养卫生研究，经营养分析：鱼糕属于高蛋白、低脂肪食物，细腻柔软嫩滑，适于各类人群食用，尤其是老年人和儿童，对高血压、心血管疾病人有一定的预防保健功效，另外它含有多不饱和脂肪酸对儿童具有补脑功效，对各种鱼糕的水分活度Aw进行测定（0.9左右）表明,鱼糕属于易腐食品。鱼糕成品在室温贮藏、冷藏（4 ℃）、冻藏（-20 ℃）、添加防腐剂山梨酸钾（4 ℃）及真空包装（4 ℃）处理。通过检测其菌落总数及大肠菌群最可能数（MPN）等卫生指标，并同时进行感官评价，探讨鱼糕的保藏方法和保质期限，实验的有关数据结果对进一步研究鱼糕的保藏，有一定的参考价值。

The nutrition and hygienic quality of fish cake were studied in this paper. The analysis of fish cake nutrition showed that fish cake had high protein content and low fat content, especially suitable for the ages and children. The aW values of several kinds of fish cakes were about 0.9, indicating that fish cake was easily decomposed. Through the examination of some hygienic index (CFU/g and MPN of E. coli) and sensory evaluation of the fish cakes preserved with different methods, we found that adding preservative such as potassium sorbate (4 ℃), adopting vacuum packaging (4 ℃) and quick freezing technology (-20 ℃) could improve the shelf-life of fish cake. This study provided references for the preservation of fish cake.