摘要： 为探明钙离子（Ca2+）能否提高未漂洗海鲈鱼肉糜的凝胶品质，为海鲈鱼糜生产提供新方法。以海鲈鱼为原料，比较氯化钙（CaCl2）不同添加量（0.01～0.08 M）对采肉后未经漂洗工序直接制成海鲈鱼肉糜的凝胶强度、质构特性（TPA）、持水力、白度、微观结构等的影响，并与传统方法制备的海鲈鱼糜进行比较。结果表明Ca2+对未漂洗的海鲈鱼肉糜品质有显著影响（P < 0.05）；CaCl2的添加可显著提高未漂洗海鲈鱼肉糜凝胶强度、TPA、持水力和白度，使鱼肉糜组织结构紧密均匀；当CaCl2添加量在0.02 M时，未漂洗的海鲈鱼肉糜的凝胶特性（凝胶强度7 364.21 g·mm、持水力88.93%、硬度421.8g、弹性10.03 mm、胶着性229.5 g、咀嚼性22.21 mJ、白度86.72 ）与传统鱼糜品质相近，其效果最好；而当CaCl2添加量达到0.08 M时，Ca2+与鱼肉蛋白过度交联，形成钙桥结构，造成凝胶强度和硬度增加、弹性下降。研究表明，适量添加Ca2+可使海鲈鱼肉糜不需经过漂洗工序而达到传统漂洗生产鱼糜的品质，这为开发营养流失少、节水、节能的海鲈鱼肉糜加工提供理论和技术支撑。

关键词: 海鲈鱼, 鱼肉糜, 未漂洗, 钙离子, 凝胶特性

Abstract: In order to find out whether calcium ions (Ca2+) can improve the gel quality of unrinsed sea bass (Lateolabrax japonicas) minced meat, and provide a new method for Lateolabrax japonicus minced production,  Lateolabrax japonicus as a raw material was used in the study to compare the effects of different additions of CaCl2 (0.01M～0.08M) on the gel strength, TPA, water holding capacity, whiteness, microstructure, etc. of minced meat of Lateolabrax japonicus without rinsing after meat harvesting, and compared with Lateolabrax japonicas surimi prepared by traditional methods. The results showed that Ca2+ had a significant effect on the quality of unrinsed sea bass meat (P < 0.05). Additions of CaCl2 can significantly increase the gel strength, TPA, water holding capacity and whiteness of unrinsed minced meat of Lateolabrax japonicus. When the amount of CaCl2 added was  0.02M, the gel characteristics of unrinsed minced meat of Lateolabrax japonicas (gel strength 7364.21g·mm, water holding capacity 88.93%, hardness 421.8g, elasticity 10.03mm, adhesiveness 229.5g, chewiness 22.21 mJ, and whiteness 86.72) were similar to traditional surimi quality, and the effect is the best. When the amount of CaCl2 added reaches 0.08M, Ca2+ is excessively cross-linked with fish protein to form a calcium bridge structure, resulting in increased gel strength and hardness, and decreased elasticity. The research shows that, adding a proper amount of Ca2+ can make the minced meat of Lateolabrax japonicus, without going through the rinsing process, realize a similar quality to that of traditionally processed minced meat. This study provides theoretical and technical support for the development of minced meat processing of Lateolabrax japonicas with less nutrient loss and of water-saving and energy-saving.

Key words: Lateolabrax japonicus, minced meat, unrinsed, calcium ion, gel property