研究带鱼糜、红杉鱼糜和罗非鱼糜3种冷冻鱼糜两两梯度混合，经过二段加热后对鱼糜凝胶特性的影响。结果表明，带鱼糜的混入对红杉鱼糜和罗非鱼糜的凝胶特性造成消极影响，凝胶强度和白度显著下降，但1∶2的带鱼-罗非鱼糜的凝胶特性较带鱼糜有明显改善；罗非鱼糜与红杉鱼糜的混合，当比例为1∶1时其凝胶特性优于单独一种鱼糜，有显著的协同增效作用。综合可知，罗非鱼-红杉鱼糜可作为生产高档鱼糜制品的原料加以研究，同时罗非鱼糜混入带鱼糜可改善其品质，但仍需进一步研究提高凝胶特性以适应实际生产需求。%Gel properties of blended surimi are evaluated which are pairwise blended from hairtail surimi, threadfin bream surimi and tilapia surimi at different ratios. The results show that hairtail surimi has a significant negative effect on gel properties of other two kind of surimi. On the other hand, the addition of tilapia surimi into hairtail surimi up to a ratio of 1∶2 has an obvious improvement. Blended of tilapia surimi and threadfin bream surimi show a synergistic effect and the gel strength reached a climax with a ratio of 1∶1. Therefore, tilapia-threadfin bream blended surimi can be a raw material for the production of high-grade surimi products and hairtail-tilapia blended surimi need further research to improve the gelling properties to suit the needs of the actual production.
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