以鲢鱼、鲤鱼和鲶鱼肉为试材，研究斩拌工序对鱼肉品质及氯霉素残留量的影响。结果表明：经斩拌后，鱼肉中蛋白质含量呈下降趋势，鲤鱼显著低于鲢鱼和鲶鱼；自由水峰面积减少，不易流动水峰面积增加，不同斩拌处理的鱼肉水分分布差异不显著；脂肪含量差异不显著；HL斩拌的鱼肉灰分和蛋白质损失量最小。斩拌对鱼肉L*和a*值影响较小，使pH不同程度地升高（6.5~7.5）；HL斩拌可显著降低TBARS值。经斩拌氯霉素残留降解率达73.33%~99.13%。斩拌可有效去除氯霉素残留，经HL斩拌后的鱼肉品质最佳。%With silver carp, carp, and catfish flesh as the experimental material,effects of chopping processing on the quality and chloramphenicol residues of freshwater fish were studied. The results showed that after chopped, that protein content of fish flesh showed a downward trend, the value of carp flesh was significantly lower than that of chub and catfish;Free-water content decreased, immobilized-water content increased, and water distribution of different chopping was not significant. The difference of fat content between them was not significant;the ash and protein yield loss in fish flesh was least by HL chopping. The chopping had less affection on L*and a*value of fish flesh. The pH of fish flesh increased in different degrees (6.5-7.5);TBARS values of chub and carp decreased significantly, but the catfish raised by HL chopping. Degradation rate of chloramphenicol residues was 77.33%-99.13%. Chopping can effectively get rid of the chloramphenicol residue , and the quality of fish flesh was the best by HL chopping.
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