以马鲛鱼鱼糜为原料，考察不同质量分数(0.15%，0.30%，0.45%)的绿原酸(CHA)，氧化绿原酸(OCHA)，咖啡酸(CA)，氧化咖啡酸(OCA)对其凝胶性能、保水力、水分分布、颜色和微观结构的作用。研究结果表明，CHA、OCHA、CA、OCA均可以增强鱼糜凝胶的破断力和破断距离，而质量分数为0.15%CHA，0.30%OCHA，0.15%CA和0.30%OCA对鱼糜凝胶的破断力增强效果最为显著，相应的凝胶保水力也有所提高。低场核磁分析表明，4组凝胶的水分束缚能力增强，且与对照组相比，微观网络结构孔洞更小、更均一。绿原酸、咖啡酸的使用降低了鱼糜凝胶白度，但低浓度的多酚对颜色影响处于可接受范围。以上结果表明，使用适宜质量分数的绿原酸和咖啡酸或二者的氧化形式可增强马鲛鱼鱼糜凝胶性质并保持良好色泽。

Mackerel was used as raw material to prepare surim. Different concentrations (0.15%, 0.30%, 0.45%) of polyphenols such as chlorogenic acid (CHA), oxidized chlorogenic acid (OCHA), caffeic acid (CA), oxidized caffeic acid (OCA) were added into the surimi. Gel breaking force, water-holding capacity, color properties, water distribution and microstructure of the gel were analyzed. The results showed that CHA, OCHA, CA and OCA enhanced the breaking strength and distance of surimi gel. Among them, 0.15%CHA, 0.30%OCHA, 0.15%CA and 0.30%OCA showed the most significant effects. The water holding capacity also improved. Scanning electronic microscopy analysis showed that the network structure of the four gels was more porous and the whole size was smaller compared with that of control. The whiteness of gel with polyphenols showed slightly decrease compared with control. The above results indicate that optimized levels of chlorogenic acid and caffeic acid can enhance the gel properties and keep good color properties of mackerel surimi.