中文摘要：

为了比较4种变性淀粉与商业抗冻剂（4%蔗糖＋4%山梨醇）对鲢鱼糜在冻结过程（-20、-80℃下静止冻结）中的影响,对冻结速率、冻结相变热特性参数、凝胶强度和持水性能进行了测定。结果表明,鱼糜在-80℃下的冻结速率均显著高于-20℃下;同一冻结温度下,几种添加物均会降低鱼糜的冻结速率及冻结相变焓,而提高冷冻鱼糜凝胶的持水性能,且变性淀粉组的持水性都显著高于商业抗冻剂组（P〈0.05）。在-80℃冻结时,添加交联酯化淀粉与醋酸酯化淀粉的鱼糜的冻结速率相近,且均显著小于其他组（P〈0.05）。在2种冻结温度下,醋酸酯化淀粉组的凝胶强度均与商业抗冻剂组无显著性差异,而显著高于其他实验组（P〈0.05）。研究表明,4%蔗糖＋4%醋酸酯化淀粉可有效地防止鱼糜在冻结过程中的品质变化,可代替商业抗冻剂应用在冷冻鱼糜中。

英文摘要：

For silver carp（ Hypophthalmichthys molitrix） surimi with four kinds of modified starch or the conventional cryoprotectant（ 4% sucrose ＋ 4% sorbitol）,the freezing rate,thermal properties parameters during freezing phase transition and gel characteristics at-20 and-80 ℃ were measured in order to compare the cryoprotective effects of additives during freezing. The results indicated that the freezing rate of surimi at-80 ℃ was significantly higher than that at-20 ℃. The additives could significantly reduce the freezing rate and the freezing phase transition enthalpy of surimi,and improve water-holding capacity of frozen surimi gel. Higher water-holding capacity was obtained in surimi with modified starch,compared with that of surimi with the conventional cryoprotectant（ P〈0. 05）. The freezing rate of surimi with 4% sucrose（ Z） ＋4% cross-linking esterification starch（ CES） was similar to that of surimi with 4% sucrose（ Z） ＋4%acetic acid esterified starch（ AAES）,and both were lower than that of the other groups at-80 ℃（ P〈0. 05）. There was no visible difference in gel strength betweeen surimi with 4% Z ＋ 4% AAES and surimi with the conventional cryoprotectant. Meanwhile,their gel strength was higher than that of the other groups at-20 and-80 ℃,respectively（ P〈0. 05）. Therefore,4% Z ＋ 4% AAES appeared to be a promising alternative cryoprotectant of the conventional cryoprotectant in frozen surimi industry,due to its notable effectiveness on the prevention of surimi quality changes during freezing.