为改善低盐鱼糜制品凝胶品质，以白鲢鱼糜为原料，研究超声波处理功率对不同盐添加量（3%和1.5%）鱼糜凝胶质构特性、凝胶强度、色泽、持水性的影响，并通过测定鱼糜蛋白溶解度、分子间作用力及红外光谱来探究超声波的作用机制。结果表明，随着超声波功率的增加，高盐、低盐处理鱼糜凝胶的硬度、弹性、凝胶强度均有所提高，超声功率为360 W处理的低盐鱼糜凝胶硬度、弹性与高盐鱼糜凝胶差异不显著。超声功率为360 W时，添加3%食盐和1.5%食盐的鱼糜持水性分别提高10.48%和22.08%。而超声波处理对高盐和低盐鱼糜凝胶的白度均无显著影响。溶解度、分子间作用力及红外光谱分析表明超声波处理能够提高鱼糜凝胶溶解度，降低体系中氢键含量，且经超声处理后鱼糜蛋白中α-螺旋含量减少，说明超声处理能够促进活性基团暴露，增强与水分子相互结合，提高鱼糜凝胶形成能力。本研究表明采用360W超声功率处理可显著改善低盐鱼糜凝胶特性，有助于降低鱼糜制品中食盐的添加量，从而开发品质优良的低盐鱼糜产品。

The effects of ultrasound on gelling properties of silver carp surimi with different salt concentrations (3% and 1.5%) were investigated. Textural properties, gel strength, color and water holding capacity (WHC) were determined. The mechanism of ultrasonic treatment was investigated by determing the protein solubility, intermolecular force and infrared spectrum of surimi gel. The results indicated that as the ultrasonic power increased, the hardness, elasticity and gel strength of surimi gel with different salt content were improved. In terms of the hardness and elasticity, there was no significantly different between low-salt surimi gel treated with ultrasonic power of 360 W and high-salt surimi gel. When the ultrasonic power was 360 W, the WHC of surimi gel with 3% salt and 1.5% salt increased by 10.48% and 22.08%, respectively. There was no significant effect on the whiteness of high-salt and low-salt surimi gels by ultrasonic treatment. The analysis from solubility, intermolecular force and infrared spectrum showed that ultrasonic treatment could improve the gel solubility and reduce the hydrogen bond content of surimi. The α-helix content of surimi protein decreased with ultrasonic treatment. These results indicated that ultrasonic treatment could promote the interaction between active groups and water molecules, and improve the gel formation ability of surimi. The research demonstrated that the gel properties of surimi with reduced salt content could be significantly improved by 360W ultrasonic power treatment, and the amount of salt added in surimi products could be reduced. Thus, low-salt surimi products with good quality could be developed.