Abstract:TG enzyme （TGase）and carrageenan are two important factors to improve the quality of surimi products.Currently，there are two carrageenans in industrial production which are Iota and Kappa carrageenans.However，the effects of these two kinds of carrageenans on surimi gel formed via TGase treatment have not been clarified.This paper aimed to elucidate the effects of I-carrageenan and K-carrageenan on the processing characteristics of surimi during TGase gelation phase by taking the common silver carp surimi as material.The surimi from silver carp at TGase gelation phase was analyzed in the changes of gel strength，whiteness，water holding capacity and texture texture profile analysis（TPA）after the addition of I-carrageenan or K-carrageenan in comparison to those without adding any of the carrageenans.The addition of I-carrageenan significantly improved the gel strength，whiteness，hardness and adhesion chewiness of silver carp surimi at the TGase gelation phase（P<0.05）.By contrast，the addition of K-carrageenan hadn't significant effects on the properties of silver carp surimi（P>0.05）.I-carrageenan could improve the processing perormance of silver carp surimi TG enzyme gel，while K-carrageeran did not significantly affect the performance of siwer carp surimi TG enzyme gel.