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通过比较不同冰藏时间的鲢所制鱼糜在各种加热温度下的凝胶化和凝胶劣化的特性，考察了鲢的鲜度变化与鱼糜凝胶作用能力的关系。实验结果表明：冰藏０～９天鲢鱼糜，在３０℃低温一段加热时凝胶的形成与鲢鲜度关系不大；８５℃一段加热时，凝胶化能力随鲜度下降而降低；３０～８５℃二段加热与３０℃一段加热相比，两者凝胶破断强度之间的差值随鲢鲜度的下降而减小；６０℃加热条件下，凝胶劣化程度随原料鲜度下降而明显加剧。据此可见：鲜度对鲢鱼糜凝胶作用能力的影响主要表现在凝胶劣化方面。８５℃高温一段加热和３０～８５℃二段加热的凝胶强度之所以受鲜度下降而影响，都是由于加热时经过了易劣化的６０℃温度区所致。从总体上看，鲢肉蛋白质在冰藏条件下较为稳定，保持较强的凝胶化能力。
The relationship between the freshness of silver carp and surimi gelation ability was investigated by comparing the gelatinization and gel degradation characteristics of surimi prepared from silver carp with different ice time at various heating temperatures. The results showed that there was no significant relationship between the gel formation and fresh silver carp growth when the silver carp surimi was frozen for 0-9 days at 0 ℃, The difference between the gel breaking strength of the second stage heating at 30 ~ 85 ℃ and the third stage heating at 30 ℃ decreased with the decrease of the freshness of the silver carp. Under the condition of 60 ℃ heating, the degree of gel deterioration decreased with the freshness of the raw material Decline and significantly increased. This shows that: the freshness of silver carp surimi gel role in the ability of the main performance in the gel degradation. The reason why the gel strength of 85 ℃ high temperature heating and 30 ~ 85 ℃ second heating is affected by the decrease of freshness is due to the temperature of 60 ℃ which is easily degraded after heating. On the whole, silver carp protein is more stable under the conditions of ice storage, to maintain a strong ability to gel.