Abstract:Surimi products are a kind of gelatinous foods made from raw surimi，by the process of mixing，molding and gelation.Gel property is the primary determinant for surimi quality，which is directly related to the water holding capacity，elasticity，and adhesive properties of surimi products.Protein additives have been widely used in surimi processing to improve the textural and sensory characteristics.Protein additives would not only increase gel strength but also reduce the cost of processing.Based on the description of molecular composition and gelation mechanism of myofibrillar proteins，the application status and development trend of muscle protein and non-muscle protein （enzyme protein，plant protein and animal protein）in surimi products are introduced in this paper，in order to provide a reference for protein additives as surimi gel enhancers.