本实验以鲢鱼糜为研究对象，首先研究了高强度超声功率、时间及盐含量单因素对鱼糜凝胶破断力与凹陷深度的影响；在此基础之上，设计三因素五水平二次旋转正交实验，通过测定TCA-可溶性肽、持水性等指标分析各因素对鱼糜凝胶性能的影响，并建立回归方程，同时，通过绘制响应面分析因素间的交互作用。结果表明盐含量对鱼糜凝胶性能的影响最大，其次是超声时间，超声功率的影响最小。盐含量越高，鱼糜中蛋白质的降解程度越小，鱼糜凝胶持水性能越好。在低盐含量（< 0.75%）下，TCA-可溶性肽随超声功率升高呈下降趋势；然而，在≥ 0.75% 盐含量下，TCA-可溶性肽随超声功率升高而升高。综上，超声功率与低盐间存在协同效应，高强度超声处理可一定程度抑制低盐鱼糜中蛋白质的降解，提高了低盐鱼糜凝胶的持水性。

In the present study, the effect of single factor of high intensity ultrasound (HIU) power, time, and salt contents on the breaking force and deformation of surimi gels was initially investigated. Based on this, quadratic rotation orthogonal was designed to investigate the simultaneous effect of HIU power, time, and salt contents on the gel properties in terms of TCA-soluble peptides, water holding capacity (WHC), etc. At the same time, the regression models were established, and the response surface was also plotted to analyze the interactive effect of factors. Results showed that salt contents were major factors contributing to the textural properties, while HIU power had a minor effect. Variance analysis revealed that the higher the salt contents, the less the protein degradation, which contributed to higher WHC. In addition, in low-salt contents (< 0.75%), TCA-soluble peptides decreased with increasing the HIU power, while TCA-soluble peptides improved as HIU power increased in the high-salt environment (≥ 0.75%). In conclusion, there was a synergistic effect of low salt and HIU power on the TCA-soluble peptides. The protein degradation in the low-salt environment was inhibited as a function of HIU treatment, which was beneficial to improving the WHC of surimi gels with low-salt contents.

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