Abstract: The objective of this study was to investigate the gel property of shrimp sausages and improve its quality. Gel strength, water loss rate, whiteness and protein composition during heating were studied. On this basis, the relationship between protein composition and gel strength of shrimp mince was explored. Temperature curve was also drawn, while a dynamic model was made upon gel formation rate. Results showed that, gel strength and whiteness were increased in some degree. Water loss rate decreased during heating from the begining, then had a slight change, following a rise in the end. The percentage of salt-soluble protein and water-soluble protein dropped off during the whole processing, while the water-insoluble protein increased.The fitting degree between the actual temperature curve and the predicted one was high. Before 80% of gel was formated, the kinetic equation was complied well. However, when the gel formation rate was above 80%, the rate of gel formation was reduced significantly, and no longer met the equation.