With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second heating time was 10min, the surimi gel strength was 10 728.16 g·mm; the rinsing time was 4 min, rinsing 6 times, mincing time was 22 min, the first heating time was 11 min, second heating time was 10 min, white degree was 70.91.

Publication Date


First Page


Last Page





[1] 钱娟,王继宏,田鑫,等.漂洗方式对低盐罗非鱼鱼糜凝胶性能的影响[J].上海海洋大学学报,2013,22(3):466~474.
[2] 袁美兰,赵利,邹胜员,等.水温差阶段漂洗对草鱼鱼糜凝胶品质的影响[J].食品科技,2011,36(9):152~156.
[3] Lin T M, Park J W. Extraction of proteins from pacific whiting mince at various washing conditions[J]. Journal of Food Science,1996,61(2):432~438.
[4] 李品周.花枝丸的品质改良[J].福建轻纺,2011,9(9):33~38.
[5] 陈申如,刘阳,李燕杰.擂溃条件对鱼糜制品弹性的影响[J].大连轻工业学院学报,2004,23(3):194~196.
[6] 林东年,黄东万,翁尚壮.黄肚金线鱼(Nemipterus bathybius Snyder)冷冻鱼糜制品生产工艺的研究[J].现代渔业信息,2003,18(12):9~12.
[7] 余辉,陈小娥,陈洁,等.超高压处理对鼬鳚鱼糜—大豆分离蛋白复合物性能的影响[J].食品科学,2013,34(5):96~99.
[8] 张崟,曾庆孝,朱志伟,等.超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响[J].华南理工大学学报(自然科学版),2009,37(4):138~142.
[9] Hiroko S, Yoshiyuki K, Kumazawa S, et al. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture[J]. Journal of Food Science,1995,60(2):300~304.
[10] 纪蓉,江海,胡亚芹,等.γ-聚谷氨酸对带鱼鱼糜凝胶特性的影响[J].中国食品学报,2012,12(4):90~99.
[11] Juan C R S, Morrissey M T. Effect of high pressure processing on shelf life of albacore tuna minced muscle [J]. Innovative Food and Emerging Technologies,2006,67(4):19~27.
[12] Park J W. Functional protein additives in surimi gels[J]. Journal of Food Science,1994,59(3):525~527.
[13] 林琳,陆剑锋,翁世兵,等.漂洗工艺对鲍鱼鱼糜凝胶强度和色泽的影响[J].食品研究与开发,2012,33(2):8~12.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.