中文摘要：

以狭鳕鱼鱼骨为研究对象，采用球磨机制备微细鱼骨粉，测定其粒度、化学组成、表面元素和微观结构；并分析鱼骨粉的添加量对金线鱼糜凝胶白度、凝胶强度、质构特性、水分横向弛豫时间T2、持水性及微观结构作用的变化规律。结果表明：鱼骨粉氨基酸种类齐全，钙、磷含量丰富，且比例接近人体骨骼的钙磷比；单因素试验结果显示鱼骨粉添加量为0.75%时，鱼糜的凝胶特性最好，但是添加1.00%和0.75%的鱼骨粉对鱼糜凝胶特性的影响不显著，结合微观结构，选择1.00%为鱼骨粉的适宜添加量，在有效改善鱼糜凝胶特性的同时提高鱼糜制品的钙含量。

英文摘要：

In this research,Alaska pollock fish bone powder was prepared using a ball mill,and its particle size,chemical composition,surface elements and microstructure were determined.Furthermore,the effect of addition of different amounts of the fish bone powder on whiteness,gel strength,texture properties,transverse relaxation time T2,water-binding capacity and microstructure of Nemipterus virgatus surimi gel was analyzed.The results showed that the fish bone powder contained a variety of amino acids,and was rich in calcium and phosphate,with a calcium to phosphate ratio similar to that of human bones.One-factor-at-a-time experiments indicated that the surimi with0.75%fish bone powder added had the best gel properties,and no significant difference was observed compared with addition of1.00%fish bone powder.Addition of1.00%fish bone powder was found to appropriate taking into account microstructure,which could effectively improve the gel properties of the surimi,and at the same time enhance the calcium content.