In order to explore the effect of freshwater fish species on the quality of frozen highland harley fish noodle,7 freshwater fishes were selected,and the quality of freshwater fish was studied by principal component,factor and cluster analvsis.The results were showed that the optimum range of 9 core quality indexes was obtained,and the Surimi gelling strength was 1783.35～2295.63 g.mm,water holding was 0.95 ％ ～ 1.36％,the apparent state was more than 7.80,the food taste was more than 7.60,the taste was more than 18.74,the color and lustre were more than 8.00,the elasticity was 0.30～0.51 mm,chewiness was 0.07～0.15 mJ,hardness was 0.72～0.90 mJ.Through these indexes,we could be selected the high quality freshwater fish varieties effectively,and which provided a theoretical reference for the stable development of frozen highland barley fish noodle Industrialization.%为探究淡水鱼品种对速冻青稞鱼面品质的影响,选择7个品种的淡水鱼,通过主成分、因子和聚类分析对淡水鱼品质进行研究.结果表明:得到9个核心品质指标的最佳取值范围,鱼糜胶凝强度1783.35～2295.63 g.nn,持水性0.95％ ～1.36％,表观状态＞7.80,食味＞7.60,口感＞18.74,色泽＞8.00,弹性0.30～0.51 mm,咀嚼性0.07～0.15 mJ,硬度0.72～0.90 mJ.通过这些指标可以对优质淡水鱼品种进行有效的筛选,为速冻青稞鱼面工业化稳定发展提供理论参考.
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