The changes in gel properties and myofibrillar protein structure of Trichiurus haumela surimi subjected to high pressure (300–450 MPa; 5 min) or high pressure synergistic heat (90 °C; 30 min) treatment were investigated. The results showed that high pressure below 400 MPa could improve the gel properties. The water holding capacity of the 350 MPa group increased by 27.40% compared with the control group. Moreover, the gel strength of surimi gel induced by high pressure of 300 MPa and 350 MPa increased by 38.08% and 40.00%, respectively, and continually increased by 17.86% and 21.00% after further heating. Both of high pressure and heating affected the composition of myofibrillar protein and partially degraded the actin and myosin heavy chain. High pressure reduced the contents of α-helix and β-turn, but increased β-sheet and random coil in the myofibrillar protein. Subsequent heat treatment converted the partial β-sheet into the α-helix structure. In addition, in the gels of surimi subjected to high pressure, the secondary structure of myofibrillar protein was significantly correlated with the whiteness, gel strength, and texture characteristics of the gels. Collectively, the results supported an optimum pressure of 300–350 MPa for the induction of hairtail surimi gel.

毛Trichiurus haumela的凝胶特性和肌原纤维蛋白结构的变化研究了经受高压（300–450 MPa； 5分钟）或高压协同加热（90°C； 30分钟）处理的鱼糜。结果表明，低于400 MPa的高压可以改善凝胶性能。350 MPa组的持水量与对照组相比增加了27.40％。此外，由300MPa和350MPa的高压引起的鱼糜凝胶的凝胶强度分别增加了38.08％和40.00％，并且在进一步加热之后持续增加了17.86％和21.00％。高压和加热都影响肌原纤维蛋白的组成，并部分降解肌动蛋白和肌球蛋白重链。高压降低了肌原纤维蛋白的α-螺旋和β-转角含量，但增加了β-折叠和无规卷曲。随后的热处理将部分β-片层转化为α-螺旋结构。另外，在经受高压的鱼糜的凝胶中，肌原纤维蛋白的二级结构与凝胶的白度，凝胶强度和质地特征显着相关。总的来说，结果支持诱导带鱼鱼糜凝胶的最佳压力为300-350 MPa。