该实验以鲢鱼糜为研究对象，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 this study, silver carp surimi was taken as the research object. The effect of a single factor, high-intensity ultrasound (HIU) power, time or salt content, on the breaking force and deformation depth of the surimi gel was firstly investigated. On this basis, three-factor and five-level quadratic rotation orthogonal experiments were designed to investigate the effects of influencing factors on the gel properties of surimi through measuring indices such as TCA-soluble peptides and water holding capacity (WHC). The regression equation was established. Meanwhile, the response surface was plotted to analyze the interactive effects among the factors. The results showed that salt content had the greatest effect on the gel properties of surimi, followed by ultrasonic time, with the HIU power having the least effect. The higher the salt content, the less the protein degradation in surimi, the higher WHC of surimi gel. At a low-salt content (<0.75%), TCA-soluble peptides decreased with the increase of HIU power, whereas, TCA-soluble peptides increased as the HIU power increased in a high-salt environment (≥0.75%). Taken together, there was a synergistic effect between low salt and HIU power, and high-intensity ultrasonic treatment can inhibit the degradation of protein in low-salt surimi to some extent, which improves the WHC of surimi gels with a low salt content.

现代农业产业技术体系专项基金（CARS-45）