为了优化传统鲮鱼糜制品的营养与加工特性，该研究探究了鸡蛋清添加量（0 wt.%~50 wt.%）对鲮鱼肉糜浆复合体系营养及加工特性的影响。通过构建蛋白质营养评价体系（FAO/WHO模型和全鸡蛋模型），结合化学评分、氨基酸评分、必需氨基酸指数和生物价等指标，分析鸡蛋清添加对复合蛋白体系营养特性的影响；采用旋转流变仪、质构仪及傅里叶红外光谱等技术，系统表征鸡蛋清鲮鱼肉糜浆的流变学特性、凝胶特性、起泡性等加工特性。结果表明，营养特性方面，当鸡蛋清添加从0 wt.%增至40 wt.%时能够显著提升鲮鱼肉糜浆的氨基酸总量，含硫氨基酸RC值在FAO/WHO模型下从0.84升至1.25（P＜0.05），在全鸡蛋模型下从0.69升至1.04（P＜0.05），生物价（BV）从90.19增至95.45（P＜0.05）。功能特性方面，40 wt.%蛋清添加量使起泡性从13.80%提升至47.00%（P＜0.05），泡沫稳定性在60分钟时保持93.62%（P＜0.05）；凝胶强度在40 wt.%添加量时达31.15 g·cm（P＜0.05）。综上，40 wt.%鸡蛋清添加量通过氨基酸互补效应和蛋白质协同作用，显著优化了鲮鱼肉糜浆的营养价值与加工特性，是综合性能最优配比。该文研究结果为皱纱鱼腐等传统复合蛋白制品的工业化升级及新型高营养鱼糜产品开发提供了理论依据。

To optimize the nutritional and processing characteristics of traditional mud carp surimi-based products, The effects of egg white supplementation (0 wt.%~50 wt.%) on nutritional and functional characteristics of mud carp slurry composite systems were systematically investigated. A protein nutritional evaluation system (FAO/WHO model spectrum and whole egg model spectrum) was established, incorporating chemical score, amino acid score, essential amino acid index, and biological value to assess nutritional improvements. Rotational rheometry, texture analysis, and Fourier-transform infrared spectroscopy were systematically employed to characterize processing properties including rheological behavior, gel strength, and foaming capacity. Results demonstrated that egg white supplementation significantly enhanced amino acid composition. Sulfur-containing amino acid RC values increased from 0.84 to 1.25 (P < 0.05) under FAO/WHO model spectrum and increased from 0.69 to 1.04 (P < 0.05) under whole egg model spectrum, while biological value improved from 90.19 to 95.45 (P < 0.05). Functionally, 40 wt.% egg white addition elevated foaming capacity from 13.80% to 47.00% (P < 0.05), with foam stability maintaining 93.62% after 60 minutes (P < 0.05). Optimal gel strength of 31.15 g·cm (P < 0.05) was achieved at 40 wt.% addition. In conclusion, the supplementation level of 40 wt.% egg white was found to substantially enhance both the nutritional value and processing characteristics of mud carp slurry through amino acid complementation and synergistic protein interactions, thereby establishing this formulation as the optimal composition for achieving comprehensive performance excellence. These findings provide theoretical support for industrial optimization of traditional composite protein products like wrinkled-gauze-like fish curd and development of novel high-nutrition surimi formulations.

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