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中文摘要：
以斑点叉尾鮰鱼片加工下脚料为原料加工鱼糜,分析其组成和肌肉成分,研究采肉与精滤工艺及其设备参数,结果表明：斑点叉尾鮰鱼片加工下脚料的肌肉特性适合鱼糜加工,总含肉率为39.6%;轴辊挤压结合采肉机是最适合斑点叉尾鮰下脚料的采肉方法,采肉得率可达35.7%,能有效地减少鱼骨和鱼刺混入鱼糜;网孔直径1.8 mm结合螺杆转速600 r/min的精滤效果最好,温升也最小,最适宜斑点叉尾鮰下脚料鱼糜的精滤。
英文摘要：
The Ictalurus punctatus leftovers were used to produce surimi.The muscle composition,the process and equipment parameter of meat separating and refined filtration were studied.The research results indicated that the leftovers from Ictalurus punctatus fillet processing were suitable for surimi processing,with the ratio of flesh content being of 39.6%.Hub spindle combined with meat separator was the best method for Ictalurus punctatus leftovers meat separating,with which the highest yield can reached as 35.7% and the mixing of fishbone into surimi can be avoid effectively.Using a refiner with mesh diameter 1.8mm and screw speed 600r/min,the best refined filtration effect and the lowest increase of temperature were achieved.
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