The effects of different ultrasonic pretreatments (120–600 W, 20 min; 360 W, 10–30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity and surface hydrophobicity of shrimp surimi gel increased initially and then decreased with the increase in ultrasound power or time, but the change in total sulfhydryl content showed the opposite trend, which indicated that proper ultrasound pretreatment could improve the gel properties of shrimp surimi, expand the protein to a greater extent and expose more SH groups and hydrophobic groups. According to scanning electron microscopy observation, ultrasound made shrimp surimi gel form a denser gel network. Fourier transform infrared analysis indicated that the α-helix content in shrimp surimi gel decreased initially and then increased with the increase of in ultrasound power or time, whereas the change in β-sheet content showed the opposite trend. And the protein was the most stable in 360 W/20 min pretreatment. SDS-PAGE patterns showed that proper ultrasound inhibited the degradation of actin and troponin C. In addition, dynamic rheology illustrated that the G′ values of the ultrasonic pretreatment group were higher than that of the control group, indicating that ultrasound could improve the elasticity and stability of shrimp surimi gel. The results suggested that the shrimp surimi gel pretreated by 360 W/20 min ultrasound showed the best gel properties. Furthermore, the correlation between the indexes affecting the properties of the gel was analyzed. This study provides a new technical means to improve the gel properties of shrimp surimi.

研究了不同超声预处理（120-600 W，20 min；360 W，10-30 min）对虾鱼糜凝胶特性的影响。分析凝胶特性和蛋白质功能特性，阐明超声的作用机制。对虾鱼糜凝胶的凝胶强度、持水性和表面疏水性随着超声功率或时间的增加呈先增大后减小的趋势，但总巯基含量的变化趋势相反，说明适当的超声预处理可以提高凝胶的质量。虾鱼糜的特性，更大程度地扩展蛋白质并暴露更多的SH基团和疏水基团。根据扫描电镜观察，超声波使虾糜凝胶形成更致密的凝胶网络。傅里叶变换红外分析表明，随着超声功率或时间的增加，虾糜凝胶中α-螺旋含量先降低后升高，而β-折叠含量的变化趋势相反。并且蛋白质在360 W/20 min预处理中最稳定。SDS-PAGE图谱显示，适当的超声抑制肌动蛋白和肌钙蛋白C的降解。此外，动态流变学表明超声预处理组的G'值高于对照组，表明超声可以改善弹性和肌钙蛋白C。虾鱼糜凝胶的稳定性。结果表明，经360 W/20 min超声预处理的虾鱼糜凝胶表现出最好的凝胶性能。此外，分析了影响凝胶性能的指标之间的相关性。本研究为提高虾糜凝胶性能提供了新的技术手段。