Abstract: In this study, the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated. The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface experimental design. The results showed that the electric field technology could effectively promote the solubilization of fat, ash and water-soluble proteins and the enrichment of salt-soluble proteins in surimi. Moreover, this technology significantly reduced gel degradation and increased the gel strength by inhibiting protease activity and activating transglutaminase (TGase). The optimal process parameters for electric field-assisted washing of surimi were as follows: electric field voltage 56 V, fish-water mass ratio 1:3, washing time 3 min. The salt-soluble protein content was 8.67 g/100 g _surimi, while the protease activity was 6.48 U/mg _protein under these conditions. Meanwhile, this technology significantly increased the whiteness, elasticity, gel strength and water holding capacity of surimi gels (P<0.05), while reducing water consumption by 40%. This provides a new idea for the application of electric field in water-saving washing of surimi.