Ultra-high pressure is a food processing method that can give some new texture characters to finished product. Jumbo squid, is a marine fishery resource with high yield, low price and low quality. It’s difficult to utilize this resource because its meat was very coarse with some bad flavor such as acid, bitter and acerbity. The effects of ultra-high pressure and heat on gel properties of Jumbo squid myofibrils were studied in term of hardness, elasticity[c1], and by using SDS-PAGE electrophoresis in this study. The result showed gel elasticity of Jumbo squid myofibrils reached the max of 1.43 when ultra-high pressure were 300 MPa, keeping 10 minutes. Gel elasticity was 1.42 when ultra-high pressure was kept for 25 min at the same pressure. Gel hardness reached max of 52.5g when ultra-high pressure were kept for 25 min at 400 MPa. Gel strength achieved max of 68.4 when ultra-high pressure were kept for 25 min at 300 MPa. Heat induced gel were difficult to form without adding transglutaminase(TGase). Gel hardness reached 74.74 g for heat induced gel with 2% TGase addition, while gel elasticity was just 0.90 and gel strength was 67.0 g. The strength of heat induced gel was a little lower than that of ultra-high pressure induced gel. These results indicated that ultra-high pressure had capacities to induce gel forming and improve gel properties, which could be a substitute technology for heat inducement in surimi product processing.