Abstract:In this study，the effects of moisture content as well as starch and oil addition on the gel quality of surimi slices during the gel process were investigated in order to develop a ready-to-eat surimi product.Further，toughness and water activity were used as evaluation indicators，and single factor and orthogonal tests were conducted to determine the optimal proportions of sorbitol，gellan gum，and trehalose.The storage durability of ready-to-eat surimi slices was evaluated based on changes in quality during the storage period.The results showed that the gel quality was ideal when 8% starch and 3% oil were added with moisture content at 78%.Furthermore，adding 4% sorbitol，0.5% gellan gum，and 4% trehalose enhanced the water binding capacity of surimi slices，effectively reducing their water activity and improving their taste.The total number of colonies and sensory scores of surimi slices did not change significantly at the initial storage phase but rose rapidly with time.It was predicted that the surimi slices could potentially last six months in storage at room temperature（25 ℃）.