Abstract:With snakehead fish as the material， the influence of sodium tripolyphosphate， sodium pyrophosphate， sodium hexametaphosphate on the gel strength of surimi was studied. By the single factor and orthogonal experiment， results showed that the gel strength of frozen minced fish was effectively improved by three kinds of phosphates and the mixture， the best proportion of three kinds of phosphates was determined as： sodium tripolyphosphate 0.15 %， sodium pyrophosphate 0.20 %， sodium hexametaphosphate 0.10 %.