Abstract：
Ohmic heating (OH) at different conditions (voltage: 15, 20, 25 V; frequency: 1, 5, 10 kHz) and one-step water bath (WB) were used to heat wash and unwash surimi prepared from fresh pre-rigor common carp. The optimal heating conditions were established through assessments of gel strength, Texture Profile Analysis (TPA), water-holding capacity (WHC), whiteness, and sensory evaluation. Then, the impact of heating modes on gelation properties of unwashed surimi based on the optimal heating conditions was investigated. The study findings indicated a significant enhancement in gel properties compared to WB. Unwashed surimi gel properties showed improvement when derived from freshly caught raw fish and subjected to OH treatment. Moreover, variations in frequencies and voltages were observed to influence the heating rate. Optimal gel quality was achieved at 10 kHz 20 V (10 V/cm), facilitating swift progression through the gel deterioration stage, inhibition of protein hydrolyzing enzymes activity, and establishment of a stable gel network. Continuing to increase the heating rate would disrupt its network structure, resulting in diminished gel strength and WHC. The best quality of unwashed surimi gel was achieved by heating to 40°C for 30 min, followed by heating to 90°C for another 30 min (40°C 30 min + 90°C 30 min) under 10 kHz 20 V. The gel strength increased when held for 1 h at 40°C. For optimal heating efficiency, the heating mode of 40°C 30 min + 90°C 30 min is recommended to prepare unwashed surimi gel. PRACTICAL APPLICATION: Ohmic heating, as a rapid food heat treatment method, can both increase the heating rate and improve the gelation properties of freshwater surimi. There is a wide range of potential applications for the heat treatment of the surimi.
摘要：
在不同条件（电压：15、20、25V；频率：1、5、10kHz）和一步水浴（WB）下进行欧姆加热（OH），以加热洗涤和未洗涤由新鲜的预干燥鲤鱼制成的鱼糜。通过评估凝胶强度建立了最佳加热条件，纹理轮廓分析(TPA),持水量(WHC)，白度,和感官评价。然后，在最佳加热条件下，研究了不同加热方式对未清洗鱼糜凝胶化性能的影响。研究结果表明，与WB相比，凝胶性能显着提高。从新鲜捕获的生鱼中获得未洗涤的鱼糜凝胶特性并进行OH处理时，显示出改善。此外，观察到频率和电压的变化会影响加热速率。最佳凝胶质量在10kHz20V（10V/cm），促进快速进展通过凝胶变质阶段，抑制蛋白质水解酶活性，建立稳定的凝胶网络。继续提高加热速率会破坏其网络结构，导致凝胶强度和WHC降低。通过加热至40°C30分钟，可获得最佳质量的未洗涤鱼糜凝胶，然后在10kHz20V下加热至90°C再30分钟（40°C30分钟+90°C30分钟）。在40°C下保持1小时时，凝胶强度增加。为了获得最佳的加热效率，建议40°C30分钟+90°C30分钟的加热模式制备未洗涤的鱼糜凝胶。实际应用：欧姆加热，作为一种快速食品热处理方法，既可以提高加热速率，又可以改善淡水鱼糜的凝胶化性能。鱼糜的热处理具有广泛的潜在应用。
