Abstract:Surimi products are favored by consumers for their simple conditioning，delicate taste，and endurable storage.The gelation property is the main indicator for the quality of surimi products.Heat treatment usually affects the unfolding and aggregation state of surimi protein.Rinsing，chopping，beating，high pressure treatment and other processing techniques affect the gel strength of surimi products by changing the deformation and aggregation of surimi protein.In addition，different additives can interact with surimi protein to promote the gelation and stabilize the three-dimensional network structure of surimi gel.The research progress in the influencing factors of surimi gel was reviewed from the aspects of heat treatment，processing technology，additives and their action mechanism，with a view to providing theoretical reference for the development and technological upgrading of the surimi industry.