Abstract: The four different surimi-based products including fish ball, fish tofu, crab stick and fish sausage were researched in this article.The microflora composition of fresh and spoiled four different surimi-based products were analysed during the storage at 4℃ by using selective medium.When the surimi products were fresh, there were chiefly three kinds of bacteria, which were Micrococcaceae, Lactic acid bacteria and Pseudomonadacea.The other two kinds of bacterial were detected when the surimi based products had been spoiled, including Enterobacteriacea and Shewanella putrefaciens.The results showed that, these kinds of bacterial were the main reason to the corruption of the surimi products during storage at 4℃.