To improve the gel properties of low-salted tilapia surimi, this experiment took frozen tilapia fillets as raw material to optimize the process parameters of the microwave-ultrasonic assisted low-salted thermally induced gel. Based on the single factor test, three factors including microwave power, ultrasonic power and treatment time were selected to carry out the response surface test. According to the experimental results, the optimal process conditions were as follows. Under the conditions of microwave power of 620 W and ultrasonic power of 330 W for the treatment of 8 min, the gel strength of tilapia surimi was (403.30±15.91) g·cm, water holding capacity was 87.88% and whiteness was 81.76. Compared with traditional 1.5% NaCl treatment group, these indexes increased by 63.62%, 10.54% and 5.76%, respectively. Compared with other heating methods, microwave-ultrasonic treatment could significantly improve the gel strength, water retention, whiteness and total texture of low-salt tilapia surimi (P<0.05). Through scanning electron microscopy, it was found that the microwave-ultrasonic treatment group had the most uniform and dense gel structure, and the surface was smooth, which was more conducive to improving the texture characteristics of surimi. Therefore, the composite physical field can not only significantly improve the gel properties of tilapia surimi but also effectively reduce the intake of sodium salt. This study has a certain reference value for the development of new energy low-sodium freshwater fish surimi products in the later stage.
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