为提高鱼糜制品的品质，研究两种微波加热处理（单独微波和水浴微波联用）对白鲢鱼糜凝胶特性的影响。以凝胶强度、持水性、白度为检测指标，采用单因素和正交试验，优化得到单独微波加热和水浴微波联用加热的工艺条件；并采用凝胶溶解度、化学作用力、SDS-PAGE凝胶电泳、扫描电镜等检测方法，进一步研究不同加热处理方式对鱼糜凝胶蛋白质分子结构的影响。优化试验结果表明，单独微波加热的最佳工艺条件为微波功率600 W、微波时间60 s，此时凝胶强度608.64 g?cm，持水性83.64%，白度75.79；水浴微波联用加热的最佳工艺条件为水浴温度40 ℃，水浴时间1 h，微波功率450 W、微波时间60 s，此时凝胶强度627.37 g?cm，持水性85.37%，白度74.37。验证试验结果表明，在提高白鲢鱼糜凝胶特性方面，两种微波加热显著优于传统水浴加热（即水浴二段加热），且水浴微波联用加热比单独微波加热更好。

To improve the quality of surimi, the effects of two microwave heating methods (microwave and water bath-microwave combined heating) on gel properties of silver carp surimi were investigated. Single-factor experiments and orthogonal array design were adopted to obtain the optimum technical conditions by using gel strength, water-holding capacity (WHC) and whiteness as the indexes of surimi quality assessment. The changes of different heating methods on the protein molecular structure of surimi were further studied through protein solubility, chemical forces, SDS-PAGE and scanning electron micrographs. The optimum power and time of microwave heating treatment were 600 W and 60 s, respectively, under which the gel strength, WHC and whiteness of silver carp surimi were 608.64 g?cm, 83.64% and 75.79, respectively. The best conditions for water bath-microwave combined heating treatment were water-bath heating at 40 ℃ for 1 h and microwave treatment at 600 W for 60 s, under which the gel strength, WHC and whiteness of silver carp surimi were 627.47 g?cm, 85.37% and 74.37, respectively. The results of verifying test showed that the two microwave heating methods aforementioned were better than the conventional heating method (two-stage water bath heating), while the water bath-microwave combined heating was also better than only microwave heating treatment.

国家农业科技成果转化资金项目（2012GB2C300202）；安徽省115产业创新团队计划资助(2012d5t146)