Effects of polyphosphate and high pressure processing treatment on the characteristics of squilla myofibrillar protein gel

In order to improve the quality of myofibrillar protein gel and optimize the processing technology,STP was added to the myofibrillar protein solution,flowing by ultra high pressure processing. Gel strength was measured after heating into gel. The results showed that the effect of STP on the gel strength of myofibrillar protein gel was significant(p<0.01). The results of Box Behnken test and two multiple regression equation to establish the optimal process conditions:pressure of 293 MPa,holding time of 17 min,the addition of STP was6.0%. The strength of myofibrillar protein gel under this condition was(214.340±4.93) g. Interaction of STP and pressure holding time was significant(p<0.05),but the interaction between other factors was not significant(p>0.05). Research showed that STP and ultra high pressure could promote the formation of good combination of myofibrillar protein gel,which had the widespread application prospect in the squilla products processing.