漂洗前后四大家鱼鱼糜品质的变化

以鲜活四大家鱼为原料，结合鱼糜工业漂洗方法，对四大家鱼鱼糜漂洗前后的组织蛋白酶B、H、L的活性及pH值、凝胶强度、折叠柔韧性、持水性能和白度值进行研究。结果表明：四大家鱼鱼糜经过漂洗后，鱼糜质量得到了显著改善，其凝胶强度、折叠柔韧性、持水性能以及白度值均显著上升；而组织蛋白酶B、H、L活性均显著下降，其中组织蛋白酶H几乎被完全漂洗去除，组织蛋白酶B、L的残留率较大，四大家鱼凝胶强度及持水性大小顺序依次均为：青鱼＞鲢鱼＞鳙鱼＞草鱼。

Quality Change of Surimi of Four Major Chinese Carps before and after Rinsing

The activities of cathepsins B, H and L, pH, gel strength, folding flexibility, water-binding capacity (WBC) and
whiteness of surimi from the four major Chinese carps (grass, black, silver and bighead) were investigated before and after
the industrial rinsing process. The results indicated that the quality of surimi from all these Chinese carps was improved
significantly. Meanwhile, gel strength and folding flexibility, water-holding performance and whiteness value were
significantly increased, and the activities of cathepsins B, H and L were decreased significantly. Cathepsin H was almost
completely removed, whereas cathepsins B and L were was retained to a large extent. The surimi gel strength and WBC of
the four Chinese carps decreased in the following sequence: black carp ＞ silver carp ＞ bighead carp ＞ grass carp.