中文摘要：

以草鱼为原料,研究超高压压力、保压时间和马铃薯淀粉含量3个因素对草鱼鱼糜制品凝胶特性的影响,并应用响应面法对其进行优化。结果表明：超高压处理可明显提高鱼肉肠的凝胶特性,300 MPa条件下样品的凝胶强度最高;白度和持水性均随压力的升高逐渐变大。保压时间10 min以上时,鱼肉肠的凝胶特性无明显变化。添加马铃薯淀粉可明显提高鱼肉肠样品的凝胶强度,其中含量为8%时凝胶强度最大;鱼肉肠的质构特性在马铃薯淀粉含量为4%以上时可得到显著改善。在单因素试验的基础上,通过响应面法优化得出草鱼鱼糜制品超高压处理的最优工艺为压力340 MPa、保压时间12 min、马铃薯淀粉含量8%,在此条件下,草鱼鱼糜制品的凝胶强度为（421.07±19.13）g·cm。

英文摘要：

In this study,we investigated the preparation of grass carp surimi with the addition of potato starch by ultrahigh pressure（UHP） processing.The effects of pressure level,holding time and potato starch addition on gel properties of grass carp surimi were examined for optimization of the three factors by response surface methodology.The results showed that gel properties of grass carp surimi were improved significantly by UHP treatment.The gel strength was highest at 300 MPa,and both whiteness and water-holding ability increased with increasing pressure.On the other hand,the changes in gel properties of grass carp surimi were not apparent after treatment for longer than 10 min at 300 MPa.With increasing addition of potato starch,the gel strength of surimi gels was improved significantly,and it reached the maximum at 8%potato starch content.Textural properties of sausages made from the surimi with more than 4% potato starch added were evidently improved.Using one-factor-at-a-time method and response surface methodology,the optimum conditions for the preparation of surimi were found to be addition of 8% potato starch and UHP treatment at 340 MPa for 12 min.Under these conditions,the gel strength was（421.07 ± 19.13） g·cm.