The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic–microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determined. Low-field nuclear magnetic resonance showed that the fluidity of water molecules and the moisture content decreased, the stability and water holding capacity (WHC) increased after single ultrasound, single microwave and ultrasonic–microwave combination treatment. Compared with the traditional water bath treatment, ultrasound and microwave treatment reduced the total sulfhydryl content and promoted the formation of intermolecular disulfide bonds and hydrophobic interactions, which improved the compactness of the network structure of shrimp surimi gel. Moreover, Fourier transform infrared spectroscopy and sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed that these treatments not only inhibited the degradation of MP, but also decreased the α-helix content and increased the β-sheet content. The three treatments also significantly reduced the particle size and decreased the solubility of MP. Overall, the effect of ultrasonic–microwave combination treatment was superior to that of either single treatment.

本研究的目的是评估单一超声波（360 W，20 分钟）、单一微波（10 W/g，120 秒）和超声波-微波联合处理对虾鱼糜凝胶特性的影响。还确定了肌原纤维蛋白 (MP) 的结构和理化性质。低场核磁共振表明，经过单次超声、单次微波和超声-微波联合处理后，水分子的流动性和水分含量降低，稳定性和持水量（WHC）增加。与传统的水浴处理相比，超声和微波处理降低了总巯基含量，促进了分子间二硫键的形成和疏水相互作用，提高了虾糜凝胶网络结构的致密性。此外，傅里叶变换红外光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，这些处理不仅抑制了 MP 的降解，而且降低了 α-螺旋含量，增加了 β-折叠含量。这三种处理还显着降低了粒径并降低了 MP 的溶解度。总体而言，超声-微波联合治疗的效果优于任何一种单一治疗。