Abstract:The compound surimi was prepared from Penaeus vannamei and high-quality silver carp surimi，the best ratio of which was screened with gel properties as indicators. On this basis，the effects of egg white on the gel properties，rheological properties，microstructure，and trypsin activity of the compound surimi were studied，and the mechanism of egg white in improving the gel properties of the compound surimi was explored. The results showed that the best mass ratio of P. vannamei to high-quality silver carp surimi was 3∶7，under which the gel strength reached （278.64±9.27） g·cm. The gel strength and water holding capacity of the compound surimi increased significantly after the addition of egg white. When the egg white was added at 2%，the gel strength[（440.78±12.45） g·cm] and water holding capacity [（88.58±1.87）%] were the best. The increase in storage modulus（G'） of the compound surimi enhanced after the addition of egg white，which indicated that the gel properties were significantly improved. The results of scanning electron microscopy showed that the compound surimi with egg white had more compact and regular gel network structure and smaller pores than that without egg white. Egg white had a significantly inhibitory effect on trypsin activity in the compound surimi. When the amount of egg white added reached 8%，the trypsin activity was only （1.94±0.56） U/mg. In conclusion，egg white improved the gel properties of compound P. vannamei-high-quality silver carp surimi，and it played a key role in inhibiting the trypsin activity.