研究添加剂对罗非鱼-海鲈鱼混合鱼糜的凝胶强度、失水率的影响，并结合SDS-PAGE凝胶电泳对相关作用机理进行分析。通过在鱼糜中添加淀粉糖类、蛋白类、天然提取物类、盐类化合物，旨在筛选能够显著增强鱼糜凝胶特性的添加剂，再结合谷氨酰胺转氨酶(TGase)，达到制备凝胶特性高的罗非鱼混合鱼糜、提高罗非鱼经济价值的目的。研究表明，添加剂组混合鱼糜的凝胶强度相比于对照组都有显著性提高(p<0.05)，尤其是TGase酶与添加剂结合对混合鱼糜的凝胶强度提高更加显著。其中TGase酶加牛血清蛋白、单宁酸、柠檬酸钠组混合鱼糜的凝胶强度分别达到了4 563.87、4 357.06、3 809.08 g·mm，比对照组分别提高了76.55%、68.55%、47.35%；失水率也显著低于对照组鱼糜的7.33%(p<0.05)，分别为1.4%、1.62%、1.36%；而且其电泳中肌球蛋白重链(MHC)、肌动蛋白(Actin)、原肌球蛋白(TM)条带更宽，说明混合鱼糜肌原纤维蛋白交联程度更高，凝胶特性更好。

The effects of additives on gel strength and water loss rate of tilapia-sea bass mixed surimi were analyzed by SDS-PAGE gel electrophoresis. By adding starch sugar, protein, natural extraction and salt compounds in mixed surimi, the best additives that can significantly enhance the gel characteristics of tilapia mixed surimi were selected. It has showed that gel strength of additives group mixed surimi all significantly increased compare with the control group(p<0.05), especially for TGase enzymes mixed with additives group. The gel strength of TGase with bovine serum albumin, tannic acid, citric acid sodium group mixed surimi reached to 4 563.87, 4 357.06, 4 357.06 g·mm, respectively. Compared with the control group gel strength increased 76.55%, 68.55%, and 47.3 5%, respectively. Filtration rates of mixed surimi were also much lower than the control group of 7.33% (p<0.05), which were 1.4%, 1.62%, and 1.36% respectively. The MHC, Actin and TM bands in electrophoresis were wider, indicating that the fibrin fibers of the mixed surimi had higher crosslink degree and better gel properties.