Abstract:In this study，frozen surimi was selected as the main raw material. Gluten-textured surimi billet，which is used to develop leisure-flavored surimi products，was expanded using microwave technology.The single factor experiment was used to investigate the effects of pre-gel time，microwave power，and microwave time on the moisture content，textural properties，puffing degree，and sensory score of the surimi billet. Based on the results of the single factor experiment，we used the Box-Behnken design and response surface methodology were used to optimize the processing parameters of the surimi billet while considering the hardness and sensory score as response values.The single factor experiment showed that the quality of the billet was the best when the pregel time was 1.5 h，microwave power was 900 W，and microwave time was 20 s.According to the results of the response surface experiment，the order of the factors affecting billet hardness was microwave time> pre-gel time>microwave power，whereas the order of the factors affecting sensory score was microwave time>microwave power>pre-gel time. The optimal processing parameters observed for surimi billet were as follows：pre-gelling at 42 ℃for 1.53 h，microwave time at 20 s，and microwave power at 900 W.Under these conditions，the hardness and the sensory score of the surimi billet were（4 742.58±248.49）g and 88.60±2.07，respectively，and there were no significant differences between the verified and predicted values（P>0.05）.The study will serve as a basis for the development of high-quality surimi products.