该研究通过对比8种淡水鱼鱼糜产品理化以及消化性特征，构建聚类分析、主成分分析（principal component analysis，PCA）以及自组织映射网络（self-organizing maps，SOM）数学模型，探讨了种类差异与产品特征的相互关系。结果表明，8种鱼糜凝胶的pH在6.24~6.79之间，且没有显著性差异，颜色以及亨特白度不同鱼糜间差异较明显，草鱼、青鱼和鲈鱼的凝胶强度最高（约1100 g•cm），其中鲈鱼的胶着性、咀嚼性、弹性以及回弹性等质构性质整体优于其他种类，草鱼和鲟鱼鱼糜凝胶由于具有较松散的结构，具有更快的蛋白质消化率，但最终消化率趋于一致。聚类分析与PCA结果相互印证了不同种类鱼糜的从属关系，构建14×8组特征参数为输入层，构建竞争层为5，输出层为25的SOM模型进一步通过拓扑结构展现了鱼糜主要特征与种类之间的内在关联。该研究旨在为我国淡水鱼鱼糜深加工提供数据参考。

In this study, the physicochemical and digestibility characteristics of surimi products from 8 kinds of freshwater fish were compared using constructs cluster analysis, principal component analysis (PCA) and self-organizing maps (SOM) mathematical models, and the relationship between the type of differences and product characteristics was explored. The results showed that the pH of the 8 types of surimi gels was between 6.24 and 6.79, and there was no significant difference. The color and Hunter whiteness showed obvious differences. Grass carp, black carp and striped bass had the highest gel strength (about 1100 g•cm). The texture properties of striped bass, such as adhesiveness, chewiness, spring and resilience, were overall better than other fishes. Grass carp and sturgeon surimi gels had a looser structure and faster protein digestibility, but the final digestibility of all surimi tended to be the same. Cluster analysis and PCA results confirmed the subordination of different kinds of surimi, and the constructed 14×8 sets of characteristic parameters were the input layer, and the SOM model with competition layer 5 and output layer 25 was constructed to further show the internal relationship between the main characteristics and species of surimi through the topology. This research aims to provide data reference for the deep processing of freshwater fish surimi in our country.

国家重点研发计划重点专项（2016YFD0400206）