The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of egg white (EW) and whey protein concentrate (WPC) (0.5-5%) were studied. Textural parameters of the gels improved by adding EW and WPC up to 3 and 1 percent respectively and then declined (p≤0.05). The main factor to improve the textural parameters was the proteinase inhibitory effect of these additives as evidenced by the decline on trichloroacetic acid soluble content. The amount of expressible moisture of the gels increased with EW and WPC indicating that more water participated on gel three-dimentional network. Sodium dodecyl sulfate polyacrylamide gel electrophoresis study revealed that myosin heavy chain (MHC) didn't undergo polymerization to a higher extent in the presence of EW and WPC, and the strengthening effect on gel attained in another way except polymerization. Microstructure of gels added with EW and WPC indicated that there was a gelatinous protein structure other than the three-dimentional structure between myofibrils leading to higher textural parameters of gels. On the other hand addition of EW resulted in a higher lightness. Therefore EW and WPC play an important role in improving the gel properties of kiddi shrimp mince
