研究了蛇鲻(Saurida wanieso)冰藏和冻藏过程中K值、挥发性盐基氮(TVBN)、Mf Ca2+-ATPase全活性等鲜度指标的变化,并研究了高压加工法制备对蛇鲻鱼糕凝胶形成能的影响.结果表明:冰藏过程中鲻鱼的鲜度急剧降低,其货架期仅为10d左右,冻藏过程中蛇鲻保藏90d,鲜度缓慢降低.随着K值和TVBN的增加,鲻鱼的凝胶形成能降低,MfCa2+-ATPase全活性与凝胶形成能关系不明确.通过加热处理,冰藏和冻藏的蛇鲻能保持正常凝胶形成能的时间分别为6d和60d,而高压处理蛇鲻能保持正常凝胶形成能的时间分别为至少14d和90d,高压处理能够显著提高蛇鲻的凝胶形成能从而延长其可利用期限.%Changes in freshness indices such as K-value, total volatile base nitrogen (TVBN), and Mf Ca2+ -ATPase total activity of hzard fish (Saurida wanieso) during iced and frozen storage were determined. Kamaboko forming abilities of lizard fish by thermal and high pressure induced gelation were also tested in this study. The results showed that freshness of iced lizard fish decreased rapidly and the shelf life of the iced fish was about 10 days, while the freshness of frozen lizard fish decreased slowly throughout the storage.Kamaboko forming ability of lizard fish decreased with the increase of K-value and TVBN, while the definite correlation between kamaboko forming ability and Mf Ca2 + -ATPase activity was not observed. Kamaboko forming ability of hzard fish retained normal only for Citys during iced storage and 60 days during frozen storage when kamaboko was made by heat treatment, while it could be retained normal for at least 14 days during iced storage and 90 days during frozen storage when kamaboko was made by high pressure processing. These results indicated that kamaboko forming ability of lizard fish could be improved prominently by high pressure processing.
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