以鲢鱼鱼骨为原料，以钙溶出量和游离氨基含量为评价指标，研究了亚临界水温度、处理时间、醋酸浓度和料液比对鱼骨软化效果的影响。进一步将软化的鱼骨添加至鱼糜，对比研究了细化鱼骨对鱼糜凝胶性能的影响。结果表明，鱼骨软化的最佳条件为：亚临界水温度124 ℃，亚临界水处理时间1.5 h，醋酸浓度0.9 mol/L，料液比1:25。此条件下，每克鱼骨的钙溶出量为102.50 mg，游离氨基含量为16.01 mg。将软化后的鱼骨加入鱼糜中，能显著提高鱼糜凝胶的持水性，对鱼糜凝胶强度没有明显改变，但是会降低鱼糜凝胶的白度。

Fish bone of silver carp was used as raw material, and calcium content and free amino acid content in solution were used to evaluate the result of fish bones softening. The effects of sub-critical water temperature, treated time, acetic acid concentration, and the solid-liquid ratio on fish bones softening were investigated. Further, the functional properties of fish surimi including treated fish bone were evaluate. The result showed the optimum condition to soften the fish bones included 124 ℃ of sub-critical water temperature, 1.5 h of treated time, 0.9 mol/L of acetic acid concentration, and 1:25 of the solid-liquid ratio. In this condition, the calcium content in per gram fish bone is102.50 mg, and the free amino acid in per gram fish bone is 16.01 mg. Compared with the control, fish surimi containing treated fish bone showed higher water holding capacity, similar gel strength and lower whiteness.