Abstract:Fish is the main raw material of surimi，through a series of processing technology including chopping，grinding，molding，gel，forming a high protein food which is elastic，convenient to eat and loved by consumers.Fish tissues were susceptible to mechanical damage and microbial contamination and some other factors during processing，which can easily lead to quality degradation and economic value degradation.With the improvement of living conditions，the pursuited of quality of surimi products and high added value of products had gradually formed a new trend.The main factors affecting the quality of surimi were analyzed.New processing technology of surimi in recent years was reviewed.The research status of improving surimi quality was discussed from 3 aspects：washing processes，additives types and physical treatment，discussion on the research status of the improvement effect of surimi quality.The new technology used in storage and transportation from three aspects：critical control point of hazard analysis（HACCP），sterilization technology and microorganism freezing control technology were summarized.The aim was to provide reference for quality control research of surimi processing and storage and transportation，in order to promote the development of surimi production technology.