Abstract:As a nutrient-rich marine food material， surimi is widely used in the food industry. However， during processing and storage， the quality of surimi gel is prone to be affected by multiple factors， leading to gel deterioration. Pickering emulsion， as a new type of food emulsification system， has received extensive attention due to its excellent stability. Especially， polysaccharide-based Pickering emulsion has become a research hotspot because of its unique interfacial properties and significant influence on the gel properties of surimi.Adding an appropriate amount of polysaccharide-based Pickering emulsion can improve the gel properties of surimi and enhance the quality of surimi products. This paper reviewed the main factors affecting gel properties of surimi， different types of polysaccharide-based Pickering emulsion， and their effects on gel properties of surimi， and it explored the interaction mechanism between polysaccharide-based Pickering emulsion and surimi gel proteins， aiming to provide theoretical support and technical guidance for improving the quality of surimi products and developing new food emulsification systems.