Abstract: To investigate the effect of heating on gel properties of scallop muscle, eight groups of heat-induced gels from bay scallop (Argopecten irradians) adductor were prepared by the conventional one-step (75, 85, 95, 115, 121 ℃) or two-step (35+95, 45+95, 55+95 ℃) water bath heating. Protein structure, texture and microstructural changes in the heat-induced gels were determined. And many exogenous additives were selected for texture modifications with the aims to create potential applications as dysphagia-friendly foods based on bay scallop adductor. The results showed that the total sulfhydryl content of the gel protein tended to decrease with the increase of one-stage heating induction temperature, while the 45+95 ℃ sample group was significantly (P<0.05) higher than the 95 ℃ sample group. Heat induced changes in protein secondary and tertiary structure. The α-helix and β-turn of protein decreased, β-sheet increased, and irregular curl change had on significantly after thermal induction. In the heat-induced gel samples, the highest surface hydrophobicity was found in the 95 ℃ sample group, whereas the lowest was found in the 45+95 ℃ sample group. The TPA, gel strength, whiteness and water holding capacity of heat-induced gels were significantly (P<0.05) different. The hardness, elasticity, chewiness, cohesion, gel strength and water holding capacity of heat-induced gel formed at 45+95 ℃ were the highest. The two-stage heating mode is more conducive to forming a dense and continuous network gel structure for bay scallop adductor surimi. Furthermore, the International Dysphagia Diet Standardization Initiative (IDDSI) framework indicated that the heat-induced gel formed at 45+95 ℃ could be categorized as Level 6 (soft and bite-sized). The water-holding capacity and cooking loss rate of gel with xanthan gum, carrageenan, TGase, konjac flour and egg white were significantly (P<0.05) improved. Meantime, the gel samples with 2.5% xanthan gum and 5% xanthan gum+2% carrageenan could be categorized as level 5 (crumbly and moist) of IDDSI, and gel samples with 2.5% xanthan gum+1.5% carrageenan as level 6 of IDDIS. In conclusion, heating treatment at the appropriate temperature (45+95 ℃) could promote the formation of gel network, resulting in a soft-textural property. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products based on bay scallop adductor added with carrageenan and/or xanthan gum.