为了提高淡水鱼糜制品的品质，本研究以草鱼为原料，用盐法、酸法和碱法提取鮰鱼皮中的胶原蛋白，探究其对重组鱼肉品质的影响及作用机制。通过对重组鱼肉的凝胶强度、TPA质地特性（硬度和咀嚼性）、析水率以及白度值的分析变化，综合评判胶原蛋白对重组鱼肉品质的影响，并通过化合作用力、蛋白质溶解率和TCA可溶肽含量，以及石蜡组织切片和SDS-PAGE探究了鱼皮胶原蛋白在重组鱼肉中的作用机制。结果发现：胶原蛋白显著提升了重组鱼肉的品质特性，提升效果为碱法>酸法>盐法；而其作用机制也有差异：碱溶性胶原蛋白与鱼糜凝胶的过程中不仅形成二硫键，且活化了內源转谷氨酰胺酶（TG）生成较多非二硫共价键，增强了凝胶网络结构；酸溶性胶原蛋白在凝胶时形成了二硫键，增强凝胶作用力；而盐溶性胶原蛋白与鱼肉蛋白形成的高分子物质增强了凝胶网络结构。

To improve the quality of minced freshwater fish products, restructured fish products were prepared using grass carp as a raw material, and the effects of extraction method, and particularly of salt, acid, and alkaline solutions, were examined. Gel strength, textural characteristics (hardness and chewiness), syneresis rate, and change in whiteness of the restructured fish were examined to comprehensively evaluate the effects of extraction method on collagen properties and the quality of restructured fish. Furthermore, the chemical bonding force, trichloroacetic acid (TCA) soluble peptide content, paraffin tissue sections, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to study the collagen properties of restructured fish. The quality of restructured meat with respect to collagen quality was optimal for extraction with the alkaline solution, intermediate for acid, and lowest for the salt solution. Furthermore, alkali-soluble collagen not only formed disulfide bonds during the gelation of minced fish, but also formed non-disulfide bonds via the activation of endogenous transglutaminase (TG), strengthening the gel network structure. Acid-soluble collagen formed disulfide bonds during the gelation of minced fish and had increased gelation force. Salt-soluble collagen formed more macromolecules, thus enhancing the gel network.

江西省高等学校科技落地计划项目（KJLD12009）；江西省现代农业产业技术体系建设专项资金资助